Sergi Arola used the King variety of Alaska smoked salmon.
4bunch chives
Instructions
Lightly brown the shallot, garlic, onion and bay leaf in a frying pan.
When golden, add the soy sauce, reduce, and then add the vinegar.
When the liquid has reduced, add the cassis, lower the heat, and cook for another 15 minutes, adding a little water if necessary. Strain and keep aside.
Bake the wild salmon bones in the oven and make separately a mirepoix of onion, garlic and carrot chopped very finely and browned in a saucepan with a little oil.
Add the bones, pour in the red wine and reduce to a quarter, loosen with 125 g water and leave to cook gently for 15 minutes, adding more water if necessary. Add the beef stock, strain and either thicken or reduce further, if necessary.
Infuse the eucalyptus in the sunflower oil for 5 minutes at 80 ºC and then strain.
Blanch the cocktail onions, peel them and take out the hardest bit at the centre without breaking them; sauté and fill with the cassis sauce until nicely glazed.
Sear the fillet of wild Alaska salmon on all sides, place on an oven tr