Jean-François Plante's recipe

Preparation: 15 min • Cooking: 15 min

Ingredients:

1 800 g (1¾ Ib.) fillet of salmon (quite thick)

Supremes of 1 organic (or blanched) lemon

100 g (3 ½ oz.) smoked salmon

Ground pepper

Dill and lemon flavoured oil

125 ml (¼ cup) extra-virgin olive oil

Juice and zest of 1 organic (or blanched) lemon

2 garlic cloves, pressed or minced

2 tbsp. small capers

15 ml (1 tsp.) Herbes Salées

1 bunch fresh dill, finely chopped

  Instructions:

1. Preheat the oven to 230 C (450 F).

2. In a bowl, combine the ingredients of the dill and lemon flavoured oil. Set aside.

3. Place the salmon fillet in a baking dish. With a sharp knife, make 6 diagonal incisions in the flesh of the salmon, right to the skin, but without cutting. Insert the lemon supremes and smoked salmon in the incisions. Generously brush the top of the salmon and the incisions with the dill and lemon flavoured oil, and season with pepper. Bake for 15 minutes. Serve immediately with an almost classic beurre blanc with citrus and herbs.