Salmon Croustillant, Emulsion D'Estragon - More Cravings by Marriott Bonvoy™
  • Salmon Croustillant, Emulsion D'Estragon

    Posted Chef Thomas Pendarovski on 13th October 2020.


  • Salmon filet 170g (square cut)
  • Grape seed oil 10-13 tbl
  • 1 piece of leek (white part only) 
  • 1 Beet
  • 2-3 tbsp of Peas (fresh or frozen)
  • 1 l Chicken stock
  • 25 gm unsalted butter (cut into small piece)
  • Aluminum foil (5/ 5 cm)
  • Salt / pepper to taste (white pepper preferably)
  • 3 sprigs of Thyme 
  • 3 sprigs of Parsley 
  • 1 Garlic clove
  • 2 cups of white wine  (optional)


  • 2 l Chicken stock 
  • 80 gm Tarragon leaves 
  • 80 gm Parsley leaves
  • 2 tbsp Dijon mustard 
  • 1 cup Grape seed oil 
  • Salt / white pepper (for taste)



In a small pot, add the chicken stock and simmer until reduced by 2/3. When reduced, remove from heat and let cool  slightly. Meanwhile, blanch the herbs separately for 30 seconds. Place in a bowl of cold ice water – this helps to keep the green color for both tarragon and parsley. Once cooled, squeeze out the water. Set aside. With a Blender, take the warm chicken stock with the tarragon and the parsley and blend on high for about one minutes until all the chlorophyll has been released. Strain with fine strainer. Pour onto a bowl and let cool over ice while continuing to stir. Place in the refrigerator and allow the mixture to cool down and set completely. In a bowl, add the mustard, then the cooled tarragon and parsley mixture. Using a hand blender, slowly add the grape seed oil to create a beautifully thick emulsion. Season to taste with salt and pepper.


Take the aluminum foil and place the beet in the center. Add the oil and season with salt and pepper. Roast for 1 hour  at 165 degree C.  Once fully cooked, removed from the oven and let cool, till you can handle with your hands. Once cooled, peel the skin. Take half and make small square dices. Set aside until ready to plate.  


In a small pot, add water, bring to boil and pour frozen peas. Cook for 1 minute. Remove the peas and cool in a bowl of ice water –  this method helps retain the color. Reserve the pot with the liquid for re-heating.


Trim the ends of the leeks, remove the tough outer greens and wash thoroughly. Split the leek in half lengthwise. Place  the leeks in a shallow pot and cover with chicken stock and 2-3 tablespoon of butter. Add the herbs and the garlic. Bring to a simmer, lightly season with salt and pepper and cook slowly until the leeks are very tender, about 10 minutes, adding more stock as needed. Once tender, remove from the pot and allow to cool till ready to plate.


Pat the salmon dry with a paper towel, season both sides with salt and pepper. Take a pan, pour 2-3 table spoons of grape seed  oil and heat pan. Place salmon, skin side down on pan. Turn the burner to medium heat. Let salmon cook on skin side only. This will give you a great looking skin. It will take between 6-8 minutes to cook. You will noticed that the color will start to change, this means that it is cooking from the center / outwards. Feel with fingers, once it feels firm, remove the pan from the heat, add the butter, thyme and start to baste the salmon. This gives the top side a beautiful color and ensures flavor. Baste for 2 minutes. Remove salmon from pan onto a paper towel – skin side facing the paper towel. Let it rest for another 2 minutes until ready to plate. 


In a large shallow bowl, take a spoon full of the emulsion and place in the center of the bowl. Next re-warm the leeks in the  liquid, place the 2 pieces in the center of the emulsion. Then take the peas, re-warm with the liquid that you reserved. Spoon peas around.  Next, take some diced pieces of the beetroot, sautee lightly in a pan. Spoon some between the peas. Next, take the salmon, place on top of  the leeks, skin side facing up. Spoon, some more of the emulsion and serve.

Enjoy a bespoke signature a la carte menu during Doha Food Fest, from 25 to 29 October in Sel & Miel, daily from 6pm to 11pm. Advanced reservations are recommended. Please call +974 4484 8000 to book.

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