Gwenael Lesle

Baked tournedos of Tasmanian salmon with a ginger and shallot confit, crisp bone marrow pancake and a parsley oil

Ingredients

800 gm trimmed salmon fillet
4 slices back fat
150 gm chopped shallots
20 gm diced ginger
125 gm leatherwood honey
100 ml Jerez vinegar
100 gm plain flour
100 gm buckwheat flour
200 ml water
12 slices saoked bonemarrow
15 g Italian parsley
400 ml grapeseed oil
salt, pepper,clarified butter

Method

Ginger and Shallot Confit

In a saucepan cook diced ginger and chopped shallots with butter.

Add honey and caramelise.

Pour Jerez binegar in and cook slowly until theliquid evaporates

Parsley Oil

Place parsley and oil in a saucepan and keep at very low temperature for 4 hours

Salmon

Season salmon with salt and pepper. Wrap each portion in back fat and place instainless steel rings

Bake in the oven at 180 degrees for 10 minutes on silicone paper

Pancake

Mix both flours with a pinch of salt, add water. Whisk well and rest for 1horu. Season bone marrow, then dip into mixture, then pan-fry quickly. Drain on clean cloth and keep warm

To Serve

Cut salmon in half to obtain two tournedos. Arrange on a plate with ginger and shallot confit, bone marrow pancake and a cordon of parsley oil