Ingredients
Preparation
- Preheat the oven to 100°C.
- Start by shaping the tournedos. Using a tall cookie cutter of about ten centimeters in diameter, cut 4 tournedos from the thickest parts of your Norwegian salmon piece. Keep the salmon offcuts to make a fish pie or tartare the next day.
- Wrap a slice of bacon around each Norwegian salmon piece and pierce them with a skewer or toothpick to hold them together.
- Grill each tournedos on the bacon in a hot pan. Take care not to brown the sides with salmon, as this will be baked afterwards.
- Place the tournedos on a baking tray and oven bake for 25 minutes.
- At the same time, soak the morel mushrooms in water to clean them.
- While waiting, boil a large saucepan of salted water. Peel and chop the potatoes and celery and boil for 25 mins.
- When the vegetables are boiled, drain and then mash them using a potato masher. Mix in 2 tablespoons of cream, the milk, butter and add salt and pepper.
- Crumble the chestnuts and stir them into the purée.
- Lastly, make the sauce. Peel and chop the shallots finely, then sweat them in a knob of butter in a hot pan. Deglaze with the white wine, reduce for 1 to 2 minutes and then add the morel mushrooms and the crushed clove of garlic. Cook and stir for 10 minutes, then add the rest of the cream, the crushed pink peppercorns and the chopped chives. Add salt and pepper.
- Serve the tournedos straight from the oven together with the sauce and purée.