Ingredients

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Fresh salmon filet (preferably from Faroe Islands)

Fine sea salt

Water

Butter

Shallot

Garlic (1 clove)

Fresh ginger

White wine

Coconut milk

Madras curry powder

Water

Lemon juice

Chives

Spring vegetables (cauliflower, carrots, and turnips)

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Instructions

1. Take salmon out of the refrigerator a few minutes before cooking to bring to room temperature.

2. Season with fine sea salt just before cooking.

3. Put a small amount of water and butter in a pan.

4. Place the pan on a griddle or burner at low heat.

5. Place the salmon in the pan with the presentation side up.

6. Cook very slowly, allowing heat to gradually travel from bottom to top.

7. Do not flip the salmon.

8. Occasionally baste the top of the fish with the cooking liquid.

9. Use a brush to remove any albumin (white protein) that comes out.

10. Test for doneness by inserting a thin metal skewer through the fish and touching it to your hand - it should feel warm, not cold or hot.

11. Remove when cooked to medium-rare.

12. Thinly slice shallot, garlic, and ginger.

13. Heat oil in a pan (not too hot).

14. Add shallots, garlic, and ginger, and sweat them until soft (do not brown).

15. Add white wine.

16. Add coconut milk.

17. Add Madras curry powder.

18. Let simmer.

19. Add a little water if needed to reduce richness.

20. Strain the sauce through a chinois (fine mesh strainer), pressing to extract flavors.

21. Whisk to incorporate air and make the sauce lighter.

22. Finish with lemon juice.

23. Gently remove the salmon using a spatula.

24. Drain excess liquid on a napkin before plating.

25. Garnish with chopped chives.

26. Arrange spring vegetables around the fish.

27. Pour the sauce around (not on top of) the salmon.

The unilateral cooking technique creates a custard-like consistency throughout the filet. Salmon should be cooked medium-rare to avoid dryness. Look for fresh salmon with vibrant color, no smell, and firm texture that springs back when touched. Slow cooking minimizes the release of albumin. The curry coconut sauce provides spiciness that contrasts with the rich salmon. The lemon juice adds acidity that balances the richness of the fish.