Raise the salmon fillets using a flexible knife, following the central bone well. Remove the skin and the bones.
Put the oil in a saucepan over high heat. Add a chopped carrot and onion, the crushed head and bones, the bouquet garni. Cook over medium heat for 20 minutes. Filter; you should have three glasses of liquid left. Book.
Cut the flesh of the salmon into regular slices and collect the scraps; you need 100 g net. Put in the cutter with the white fish. Blend for 2 minutes. Add cream and egg. Add salt and pepper. Remix until you obtain a very fine foam.
Peel and finely dice the carrot and onion. Blanch in boiling salted water for 3 minutes. Refresh and stir into the mousse with the peanuts and chives. Spread the slices of salmon, salt, pepper. Place a tablespoon of mousse on each. Roll them into paupiettes and hold them closed using an olive pick.
Arrange your paupiettes in a dish with the stock and shallot. Put in the oven (190°C) for 10 minutes. Turn over halfway through cooking. keep the paupiettes warm. Filter the cooking in a skillet over high heat. Incorporate the butter while winnowing. Adjust the seasoning. Place a small ladle of sauce on each plate and, above and in the center, place the paupiettes. Garnish with sprigs of chervil.
This recipe takes time, however you can prepare a lot of things in advance, and on a special day, it is worth the effort. Accompany this excellent fish dish with red wine.
