Baked Salmon with Endive

Instructions

1. 1

   Rinse the salmon fillet quickly, pat it dry.

2. 2

   Using a vegetable peeler, peel off the skin of the green lemon without touching the bitter white pith.

3. 3

   Cut it into thin strips (julienne).

4. 4

   Wash the endives and dry them.

5. 5

   Cut them in half lengthwise.

6. 6

   Blanch them in salted boiling water with the juice of the green lemon and sugar for 5 minutes.

7. 7

   Cook for 5 minutes.

8. 8

   Using a knife, open the clams by slipping the blade between the two shells without touching.

9. 9

   Remove the mussel meat and the coral.

10. 10

    Trim off the gray barbells.

11. 11

    Drain them on a paper towel.

12. 12

    Preheat the oven to 210 °C (thermostat 7).

13. 13

    Butter a large sheet of aluminum foil.

14. 14

    Spread it in a baking dish.

15. 15

    Place the halved endives and the salmon in the dish.

16. 16

    Sprinkle with lemon zest.

17. 17

    Arrange the mussel meat.

18. 18

    Pour over vermouth. Season with coriander seeds and parsley sprigs, then season to taste with salt and pepper.

19. 19

    Close the packet by folding the edges upwards.

20. 20

    Bake for 12 minutes.

21. 21

    Melt the butter in a bain-marie.

22. 22

    Fold in the cream and lemon juice while whisking gently.

23. 23

    Season with salt and pepper.

24. 24

    Serve the salmon still wrapped in its packet, along with the sauce on the side.