Saumon-Marrons


Smoke flavoured Label Rouge Scottish salmon noisette with chestnut potato purée


(Serves 4):

  • 600 g Label Rouge Scottish salmon fillet
  • 14 slices smoked bacon
  • 30 cl fish stock
  • 600 g potatoes
  • 3 dstsp double cream
  • 60 g butter
  • 15 cl milk
  • 120 g jar of steamed chestnuts
  • 5 cl olive oil

Preparation: 30 min
Cooking: 25 min


Peel and wash the potatoes and cut into pieces.  Boil for 20 minutes in salted water. 
Cut the salmon into 12 slices 6 to 8 mm thick, roll to form a noisette and wrap in a slice of smoked bacon, then secure with string.  
Sear 2 slices of smoked bacon in a pan with a little olive oil.  Add the stock and boil for 10 mins.  Filter the stock and replace in the pan with 20 g butter.  Bring back to the boil, whisking to thicken the sauce.  Keep warm.
Drain and mash the potatoes.  Add the warm milk, the remaining butter piece by piece, the cream salt and pepper.  Stir, then break up the chestnuts and add to the mix.  Fry the salmon noisettes in the remaining olive oil for 2 minutes each side.
Serve immediately with the purée and sauce.