Seared escalopes of salmon with warm olive oil, basil and caramelized vinegar dressing

In this preparation, salmon is cut into thin escalope-like slices.  These are then cooked for a few seconds only and served with basil dressed with a warm vinaigrette and topped with deep-fried basil leaves.  A slightly unusual formulation but delightful, nonetheless.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

570 gms           Salmon  - fillet - in one piece    

3½ tbs            Olive oil     

  Pepper  - freshly ground, black         

  Salt              

1 bunch            Basil         

For the dressing

1 tbs               Sugar  - caster        

4 tbs               Vinegar  - red wine   

1½ tbs            Olive oil     

4 tsp               Lemon juice            

5 grinds           Pepper  - black        

½ tsp              Salt          

For deep-frying

                     Basil leaves

                     Oil           

Method

To make the dressing…

Put the sugar into a small saucepan and leave over a low heat until it has turned into a golden caramel.  Immediately remove from the heat, add the vinegar, return to a low heat and stir until all the caramel has dissolved into the vinegar.  Bring to the boil and reduce to 1½ tablespoons, leave to cool a little and then stir in 4 tablespoons of the oil, the lemon juice, the salt and the pepper.  Keep warm.

To prepare the deep-fried basil leaves…

Heat the oil to 190°C and drop the basil leaves into the oil for a few seconds until crispy.  Then drain them.

To prepare and cook the salmon…

Put the salmon skin-side down on a board and cut at a 45-degree angle down towards, and through, the skin – making twelve slices.  Brush them on both sides with oil and season lightly with salt and quite generously with black pepper.

Heat a ridged cast-iron griddle until smoking hot.  Cook the escalopes, no more than 2 at a time, for 15 seconds on each side, then quickly lifting them onto a warmed baking tray.

To serve…

Slightly overlap 3 of the salmon slices on each warmed plate.  Sprinkle the deep-fried basil leaves on top.  Very finely shred the basil leaves and sprinkle them around the outside edge of the plate.  Spoon the warm dressing over this basil.

Wine recommendations

A robust white wine

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Côtes du Rhône Villages Sablet blanc

     Lirac blanc

     Riesling