Salmon ‘mi-cuit’, soubise sauce with onions and Vin Jaune wine, crispy bacon, herbed potatoes

Recipe

Remove the salmon fillets.
Place them in an oiled non-stick pan, heat gently and then cover with foil or baking paper. Cook off the heat at a low temperature.

Finely slice the onions and sweat them with the butter for 20 minutes.
Add the cream and cook for a further 10 minutes.
At the last minute, just prior to serving, add the Vin Jaune.

Cut the smoked bacon into long thin slices and place them on a sheet of greaseproof paper.
Cover them with another sheet of greaseproof paper and cook at 180 C between 2 trays for 10 minutes.

Cut the potatoes into 1mm slices, place the herbs between each slice and pan fry them gently with olive oil.