Recipe Salmon with Rhubarb Sauce and Tarragon Mayonnaise

This simple and delicate poached salmon is served with boldly flavorful accompaniments, ranging from a tangy rhubarb sauce to a tangy tarragon mayonnaise. Servings: 10 people

INGRÉDIENTS

• 1 whole 2.5 kg salmon, gutted and scaled, from sustainable sources
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 fresh bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon pink peppercorns
• A few sprigs of fresh flat-leaf parsley, tarragon, chervil, and mint

PICKLED RED ONIONS

• 2 small red onions
• 4 tablespoons red wine vinegar

RHUBARB SAUCE

• 5 sticks of forced rhubarb
• 1 small apple
To nibble on
• 2 tablespoons of liquid honey
• 1 fresh bay leaf
• 3 whole cloves
• 1 splash of red wine vinegar
• 1 orange

MAYONNAISE

• 200 g fresh tarragon
• 300 ml oil (a mixture of olive and vegetable oil is ideal)
• 2 large free-range egg yolks
• 1 heaped teaspoon of Dijon mustard
• 1 to 2 tablespoons of white wine vinegar
• 1/2 lemon

PRÉPARATION

1. To poach the salmon, place it in a fish kettle or a large roasting pan. Cover with cold water and place the fish kettle or pan on two baking sheets.
2. Peel and roughly chop the onion and carrots, then trim the celery. Place them in the water with the salmon. Add the bay leaves and the black and pink peppercorns, cover with a lid or aluminum foil, and bring to a boil.
3. Once the water has boiled, turn off the heat and let it cool, along with the salmon; this will take about 5 hours.
4. To prepare the pickled red onions, peel them and slice them thinly using a mandoline (with the onion guard!), then place them in a small bowl. Add the red wine vinegar and a pinch of sea salt, mix well, then let the onions marinate lightly.
5. To prepare the rhubarb compote, trim the rhubarb, peel and core the apple, then cut it into 2 cm pieces.
6. Place the fruit in a saucepan with the honey, bay leaf, and whole cloves. Add a splash of vinegar and the orange juice, bring to a boil, then reduce the heat to medium. Cover and simmer for about 30 minutes, or until the rhubarb is tender. Add a little more honey to sweeten, if necessary. Let cool.
7. To prepare the mayonnaise, start by making a tarragon oil. Put the tarragon leaves in a blender, add 100 ml of oil, and blend until smooth. Add the remaining oil and blend again, then strain the mixture through a cheesecloth into a pitcher.
8. In a bowl, combine the egg yolks with the mustard and whisk vigorously. Very slowly pour the tarragon oil over the egg yolks while whisking. Once half the oil is incorporated, add a tablespoon of vinegar, then continue whisking to incorporate the remaining oil (you may not need all of it). Finish with a squeeze of lemon juice and a pinch of salt and black pepper.
9. Carefully place the salmon on a serving board and carefully remove the skin. Flake the salmon and arrange it on a large platter, drizzling with a little oil if desired.
10. Retrieve the herb leaves from above the onions and mix well.
11. Serve the poached salmon with the pickled onions, rhubarb sauce, and tarragon mayonnaise—a delight with boiled new potatoes.