1. chop onion and garlic, bring to a boil with vermouth, wine, 250 ml of heavy cream, bay leaf and peppercorns. Cook at medium ” temperature open by a third, pour through a sieve into another saucepan, boil to 200 ml. Season with salt and 1 pinch of sugar and set aside.
2. cut salmon fillet from skin by making a horizontal cut with a sharp, thin kitchen knife. Remove dark fat residue from fillet and skin. Cut salmon fillet into 12 on-the-spot tranches.
3. line a baking sheet with parchment paper, drizzle thinly with half the oil, season with salt and season with pepper. Fold each 3 salmon tranches tightly together and press well side by side. Cut salmon skin into 1 cm wide strips. Place 1 skin strip around each of 3 salmon fillets and press well until smooth. Drizzle salmon with remaining oil, season with salt and season with pepper. Discard remaining skin.
Whip remaining whipping cream until stiff. Cut chives into fine rolls. Heat sauce over low heat.
5. cook the salmon in the heated oven on the lowest rack at 200 °C for 4-5 min (gas, 3, convection oven not recommended). The salmon should still be a little bit glassy. Arrange the salmon fillet on the spot with a palette on hot plates. Stir the whipped cream and chives into the sauce with a whisk and serve with the fish. Serve with salad with walnut salad dressing.
Our tip: Always use,
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