Grilled Salmon Fillet with Caviar and Sauternes Mousse Sauce

Name: Grilled Salmon Fillet with Caviar and Sauternes Mousse Sauce
Yield: 4
Ingredients: For the salmon; Two 180g salmon fillets with skin; 100g of Irã-Sevruga caviar; Extra-virgin olive oil; Guérande salt; French shallots, finely chopped; Whole French shallots; For the mousse sauce; 4 egg yolks; 50g of red onion, finely chopped; 200ml of Sauternes wine; 250g of clarified butter; 150ml of whipped cream; Finely chopped French shallots

1
For the salmon
2
Two 180g salmon fillets with skin
3
100g of Irã-Sevruga caviar
4
Extra-virgin olive oil
5
Guérande salt
6
French shallots, finely chopped
7
Whole French shallots
8
For the mousse sauce
9
4 egg yolks
10
50g of red onion, finely chopped
11
200ml of Sauternes wine
12
250g of clarified butter
13
150ml of whipped cream
14
Finely chopped French shallots

Ingredients

1
For the salmon
2
Two 180g salmon fillets with skin
3
100g of Irã-Sevruga caviar
4
Extra-virgin olive oil
5
Guérande salt
6
French shallots, finely chopped
7
Whole French shallots
8
For the mousse sauce
9
4 egg yolks
10
50g of red onion, finely chopped
11
200ml of Sauternes wine
12
250g of clarified butter
13
150ml of whipped cream
14
Finely chopped French shallots

Directions

1
For the salmon
2
Just before serving, heat a non-stick skillet with olive oil and cook the salmon fillets skin-side down, leaving the top half raw
3
Season with Guérande salt
4
For the mousse sauce
5
In a pan, combine Sauternes wine, finely chopped red onion, and reduce the mixture
6
Add the egg yolks and whisk until smooth like a sabayon
7
Add the clarified butter and whisk until combined
8
Season with salt and pepper
9
Let it cool and incorporate the whipped cream
10
Just before serving, add the finely chopped French shallots
11
Finishing touches
12
Place each salmon fillet on a plate
13
Top the salmon with caviar and serve with a small amount of mousse sauce on the side
14
Garnish with whole French shallots.