Salmon, genevoise sauce, red kuri pumpkin, cassia bark and ginger

Discover a refined dish where Salmon from Cherbourg, genevoise sauce with Bouzy wine, leek and Roseval potatoes with chive butter showcases the generosity of both seafood and regional produce through a precise and elegant composition.

The salmon, known for its rich and firm flesh, is carefully prepared to preserve its natural tenderness while achieving a delicately pearly texture. Controlled cooking enhances its aromatic depth without diminishing its finesse.

The genevoise sauce, enriched with Bouzy wine, brings a vinous and lightly acidic depth that structures the dish. It coats the fish with a smooth richness while reinforcing its character.

Leeks, gently softened, provide a vegetal sweetness that balances the intensity of the salmon and the sauce. Roseval potatoes, combined with chive butter, offer a texture that is both tender and slightly firm, lifted by a subtle herbal freshness.

A recipe that highlights classic French sauces and the harmony between seafood and traditional accompaniments.