Grilled salmon: the legendary fish that leaps onto our plates
- il y a 3 jours
- 3 min de lecture
This month, we’re showcasing one of Chef Younes’s signature dishes: grilled salmon.
Join us as we explore the history of this fish that has leapt its way onto our menu.
The king of fish, a symbolic icon
The salmon, whose name stems from the latin “salmo”, which means “that which leaps”, has been admired and eaten since the dawn of time. And that’s quite literally true, as drawings of salmon dating back to the Palaeolithic era have been found.
This determined and versatile fish, which survives in both salt and fresh water, and overcomes obstacles of the river thanks to its ability to leap, never ceases to exceed our expectations.
The salmon is a true sybmol of the cycles of life: it can swim for thousands of kilometers to return to its birthplace and give rise to a new generation. A journey fraught with so many trials, requiring not only determination but also a deep understanding of oneself, makes it a symbol of wisdom, the fruit of such an adventure. In Celtic mythology, there is the legend of the ‘Salmon of Knowledge’, which tells the tale of a salmon whose flesh is said to bestow all the knowledge of the universe upon the first person to taste it.
A dish that breaks the codes
Our chef, Younes, chose this dish simply because he loves salmon. He loves its colour and its fatty parts, which are both full of flavour and rich in omega-3. He wanted to do justice to the salmon by grilling it, as this preserves its freshness and flavour whilst keeping the centre creamy and melt-in-the-mouth like butter. Not overcooked, of course, as we don’t want the salmon to be dry.
It’s one of his signature dishes, in which he’s sought to retain a classic style whilst breaking the mould, much like a salmon swimming upstream against the current: the salmon is served with a Béarnaise sauce, which is typically paired with meat. You could say he does it his own way, or, as the French say, 'à sa sauce’.
A garden on a plate, a vegetable to suit every taste
Chef Younes devised this dish with the aim of allowing diners to enjoy the salmon with a variety of textures and flavours, to satisfy every palate and every craving. He has thus created a garden on a plate, where each vegetable brings its own distinctive character: the carrot brings sweetness, the courgette adds a hint of bitterness, the tomato brings acidity and juiciness, and the cauliflower adds crunch. This allows you to explore different flavours and textures whilst savouring the silky salmon.
Tastes and colours are a matter of personal preference, but our grilled salmon has something for everyone.
A former native Belgian species
Did you know that salmon used to live in our waters until the early 19th century, and in great abundance? The names Salm (a Belgian river), Salm-Château (a Belgian town) and Vielsalm (also a Belgian town) bear witness to this. This was the Atlantic salmon, which inhabited part of the Meuse basin and swam up the Meuse all year round to spawn in the Chiers and the Semois. Unfortunately, industrialisation, the canalisation of waterways and the construction of dams blocking its migration routes led to its sad disappearance.
The salmon becomes Belgian again in our restaurant
To accompany the salmon, Chef Younes has chosen the potato as the central theme: in the past, in the form of stoemp, a Belgian classic, and today in the form of gratin dauphinois, which has also become a national staple over time. Whether it’s stoemp or gratin dauphinois, the essential ingredient remains the same: the patate.
Whether you’re looking to take a stroll through a garden of flavors, gain a little more wisdom, or simply enjoy a delicious, light meal, our grilled salmon awaits you at De Ultieme Hallucinatie.
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