After my post „Perfect Filet Mignon“, I like to introduce you to a „special version“ of this indulging recipe.

Filet Mignon of Salmon with Marion-berry Sauce.

Filet Mignon conjures up visions of a lean and tender cut of prime beef either simply grilled or lavishly dressed up with extravagant accouterments such as fois gras, mushrooms, truffles and rich sauces like Tournedos Rossini. However they appear, they are special.

Some years back, Australian menus started offering “Surf and Turf” – entrees loaded with meat and seafood for hungry diners who wanted to strap on the old feedbag.
We had in Australia great dining and often futuristic. In the midst of other  entrees, we had once in a Sydney restaurant a spectacular “Filet Mignon of Tuna with a Red Wine Reduction” that seduced me on my first visit.

  The basic „Surf and Turf“, or „Water and Land“.

Of course I directly tried to imitate this recipe with good friends. In Australia with a fine peace of Marlin (swordfish), later we came down (without meaning it negative) to salmon. Now in Uruguay even salmon is a rare delicatessen, but available from Chile.

The method I am referencing is coating the filet in crispy cooked and finely sliced bacon. A little beaten egg white standing in as “glue” is the trick.

Though complicated looking and impressive in presentation, this dish is relatively simple to prepare, and the Marion-berry or blackberry sauce can be prepared days ahead.

  Filet Mignon of Salmon in bacon wrapping.

Ingredients for the Marion-berry sauce:

Set aside a few of the berries for garnishing the cooked salmon
4 cups (960 ml) Marion-berries, pureed and pressed through a food processor or fine mesh strainer to remove seeds (blackberries are a fine substitution)
6-8 tablespoons (90-120 ml) light brown sugar
2 tablespoons (30 ml) balsamic vinegar or to taste
½ teaspoon (2,5 ml) ground cinnamon
½ teaspoon (2,5 ml) ground allspice
½ teaspoon (2,5 ml) ginger
a Pinch (0,3 ml) of ground cloves
a pinch (0,3 ml) of salt and fresh ground pepper to taste

How to do:

Mix all ingredients together in a saucepan and simmer until thickened.
Taste and adjust the balance of sweet, salty, and sour if necessary.
Too sweet – add more vinegar. Too salty or sour – add more brown sugar.
This sauce has to be served pretty hot to accomplish the salmon/bacon.

  If you don’t like the bacon, just have the salmon.

Ingredients for the salmon:

8 salmon fillets, cut the same thickness as your bacon,  bones removed
8 slices smoked bacon, use a top quality
Skewers for securing fillets
Salt
Pepper
Oil for searing

How to do:

Preheat oven to 400°F (200°C).
Precook the bacon until done but not crisp, press the bacon down to keep the bacon slices flat. Set aside to drain.
Carefully inspect the salmon using your fingers to locate and remove any pin bones with a pair of stainless steel pliers.
Align two fillets end to end and slightly overlapping and roll into a round, filet shape.

  Round shaped salmon (from 2 fillets) wrapped in bacon.

While holding the fillets, wrap 2 slices of bacon around and secure with a skewer long enough to go through all. Trim the skewer if necessary.
Sprinkle both sides of the fillets with salt and pepper.
Heat an ovenproof skillet or frying pan over medium-high heat and add the oil, coating the bottom of your pan.
Add the fillets and sear on both sides until well browned, about a minute or two per side.
Roast in the oven until a thermometer inserted into the center registers 120°F (50°C).

  Here bound with cooking string instead a skewer.

Remove, let rest under a foil tent for about 5 minutes.
Pour a pool of the berry sauce in the plate, place one filet and drizzle more sauce over.
Garnish with a few of the fresh berries. It tastes great, fresh cool berries with hot sauce.

  Let your fantasy go wild with „Salmon Mignon“.

Tips:

The smoked bacon will give the salmon a fine smoky taste. But if you don’t like bacon or you won’t eat  meat, cook the „fish“ with the bacon and take it off later.

Of course, if you roll in the salmon fillets, you do it without the skin. If you like crisp salmon skin, as I do, bake it flat in a pan (with a small brick on top) till it’s crispy dry and serve it like a „side cracker“. Absolute delicious dipped in the berry sauce.

Don’t be afraid to sear your „Salmon Mignon“ till its browned nicely. It will still be soft and cooked well inside, as long as you watch the temperature inside and – important – let the filet rest very well (in foil to keep it warm).

As sides use roasted, baby fingerling potatoes liberally coated with olive oil, salt, pepper, on a bed of fresh watercress.  See pic down here. Any other fresh green-leave salad will go also very well with this delicious dish.

  This recipe deserves a large amount of sauce.

With this recipe I like a heavy dry Sauvignon Blanc or German Riesling.
No „Black Tower“ or „Blue Nun“, or any of this tourist stuff – PLEASE !!!
This is a fine „show off“ recipe, try it, indulge yourself and your guests !