Melting Salmon Heart, Green Emulsion, Warm Potatoes, and Espelette Pepper

by Christophe Quantin & Camille Pigot

and Mélanie & Jean-Baptiste Magis, Espelette Pepper producers from the Basque Country

The Chefs' Story

Camille Pigot is currently the official commis for the French Bocuse d’Or team. Trained at École Ferrandi in Paris, she began her career as a commis and then demi-chef de partie at Marcon restaurants. She is now a chef de partie at the Michelin-starred restaurant Saisons, located in Écully near Lyon. This restaurant is part of the Institut Lyfe.

Christophe Quantin was named Meilleur Ouvrier de France in cuisine in 1993. Trained at the Lycée Hôtelier de Blois, he has had an exemplary career in Michelin-starred restaurants. Recognized for his professional and teaching skills, he has worked with renowned chefs such as the Marçons, Maximin, and Roth. Alain Ducasse entrusted him with the development of training programs and the creation of his new school. He was also responsible for designing and organizing the MOF cuisine competition events. Currently, Christophe Quantin runs his own consulting, training, and technical engineering company: CAP CUISINE CONSEIL.

Ingredients for the Salmon:

Salmon fillet, approximately 700g
Fine salt
Extra virgin olive oil from Huilerie Beaujolaise

Preparation of the Salmon:

Trim and debone the salmon fillet.
Remove the skin and discard any blood spots.
Cut the salmon into 120g portions per person.
Keep the portions refrigerated until ready to use.

Ingredients for the Sliced Vinaigrette :

Pink shallot
Extra virgin olive oil from Huilerie Beaujolaise
Balsamic vinegar from Modena, Terre Exotique
Fine salt
White pepper from the grinder

Preparation of the Sliced Vinaigrette :

Peel, wash, and finely chop the shallot.
In a bowl, combine the salt, pepper, vinegar, and oil.
Whisk to emulsify, then let it sit.
Add the chopped shallot.
Set aside.

Ingredients for the Herb Purée :

250g spinach
250g watercress
1/2 bunch of flat parsley (20g)
Extra virgin olive oil from Huilerie Beaujolaise

Preparation of the Herb Purée :

Remove the stems and wash the leaves of the three vegetables.
Blanch them in boiling water, then immediately cool them in ice water.
Drain and lightly squeeze out excess water.
Blend in a blender until you achieve a very fine, smooth purée.
Emulsify with olive oil.
Transfer to a container and cover with plastic wrap directly on the surface.
Refrigerate until needed.

Ingredients for the Garnish :

300g Charlotte potatoes
1/2 bunch of white spring onions (cébette)
1 untreated lemon
Fine capers in vinegar
Ground white pepper
Fine salt
Extra virgin olive oil from Huilerie Beaujolaise
Espelette pepper from Terre Exotique

Espelette Pepper from Terre Exotique

Preparation of the Garnish :

Peel and wash the potatoes.
Slice them into 1 cm thick and 2 cm diameter rounds.
Place the rounds in a vacuum bag with olive oil, a pinch of salt, and a grind of white pepper.
Vacuum-seal the bag for 35 seconds at 7-seal setting.
Cook in a steam oven at +95°C for 30 minutes.
Check doneness by touch.
After cooking, remove the potatoes and keep them at room temperature.
Remove the potato rounds from the bag and drain them.
Marinate the potato rounds in the shallot vinaigrette.
Cut the capers in half.
Zest 2 strips of lemon and finely chop them.
Remove the outer layer of the spring onions, wash them, and slice them into thin diagonal pieces.
Set aside until ready to use.

Ingredients for the Green Emulsion :

1 extra fresh organic egg
A drizzle of extra virgin olive oil from Huilerie Beaujolaise
Fine capers in vinegar
Herb purée (prepared in advance)
Fine salt
White chicken stock

Preparation of the Green Emulsion :

Cover the egg with cold water in a saucepan. Bring to a boil and cook for 5 minutes (soft-boiled). Immediately cool in ice water and then peel.
Crush the capers.
In a blender, combine the herb purée and capers, then blend until smooth.
Add the soft-boiled egg and emulsify. Gradually incorporate the olive oil.
Thin the mixture with the white chicken stock to achieve the desired consistency.
Season with salt and refrigerate until needed.

Ingredients for the Finish :

Espelette pepper jelly from Terre Exotique

Finishing and Plating:

Warm the marinated potatoes
Place the salmon fillets on an oiled baking tray and season with salt.
Cook in a steam oven set to +44°C until the internal temperature of the salmon reaches +44°C.
Let rest for 5 minutes in a cool place.
Top the salmon fillets with the green olive oil emulsion.
Garnish with capers, sliced spring onions, and lemon zest.
Plate the salmon fillets on a dish.
Arrange the warm potatoes around the salmon and drizzle with the shallot vinaigrette.
Season lightly with Espelette pepper or place small dots of Espelette pepper jell