Guest of the Table des bons vivant Saturday on Europe 1, actor Guillaume de Tonquédec reveals to Laurent Mariotte the recipe for the last dish he cooked: a grilled salmon fillet, garnished with apples and rhubarb.
Ingredients for 4 persons) :
1 large salmon fillet 600 g cut into 4
2 rhubarb stalks
4 apples
Butter
Salt pepper
Production
Preheat your oven to 180 ° C (hot air).
Peel the rhubarb stalks, cut them into sections and let them drain in a dish, covering them with sugar for 30 minutes (minimum) in the refrigerator.
Place the fish fillets in the oven on the skin side, drizzle with an oil, salt and pepper. Allow about fifteen minutes for cooking (check with the tip of the knife).
Peel the apples, remove the stalks and cut them into quarters. In a very hot pan, brown good pieces of butter. When it becomes frothy, brown the apples on all sides. Pour the drained rhubarb pieces into the pan and let reduce for ten minutes over medium heat.
In each plate, serve the fillets on a bed of apples and rhubarb.