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Tournedos of salmon in red wine sauce

Ingrédients

For 4 persons :
Elements of the tournedos :
600g salmon fillet
12 slices of smoked bacon
50 g butter
Components of the red wine sauce :
2 shallots
25g butter
50cl of red wine
25cl chicken stock
50g butter
Trim elements :
4 baby carrots
4 mini turnips
4 mini leeks
1 butternut squash
50g butter
Miscellaneous: Olive oil, salt, pepper, fresh herbs, thyme, bay leaf.

Présentation

1To make the sauce, start by sweating the 2 chopped shallots in the butter. Deglaze with red wine. Flambé then moisten with the chicken stock. Add a sprig of thyme and a bay leaf. Reduce by half. Strain the sauce through a sieve. Finish by adding the 50g of butter with a whisk. Keep the sauce warm.
2Wash and peel the vegetables. Cut the squash into 4 rectangles, 1.5 cm thick. Put them all together in a frying pan. Add water halfway up the pan and the butter. Season with salt and pepper and cover with a lid. Cook at low boil. Remove the cooked vegetables as you go. Keep them warm.
3Cut the salmon into 12 portions. Wrap them in a slice of smoked bacon. Hold together with a toothpick. Sear each side in a pan with oil, then lower the heat, add the butter and finish cooking by basting the tournedos. Keep them warm.
4DRESSING: Place the sauce on a hot plate and arrange the tournedos and vegetables in a harmonious manner. This recipe can be made with white-fleshed fish such as cod, pollack, but also with pike perch or pike for example. Remember to remove the bones! Enjoy!

To accompany this dish, your wine merchant suggests the Infiniment Pinot Noir IGP Alpes de Haute Provence 2019. This 100% pinot noir wine develops a surprising aromatic depth, beautiful bright flavours of cherry and tart raspberry, supported by silky tannins that will go wonderfully with the greediness of the salmon with smoked breast and the red wine sauce of this dish.

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