Stage 17, Bagneres-De-Luchon - Pau: Today chef, Gabriel Gaté, discusses the food of the Pyrenees and Béarn regions where duck fat is often used in recipes instead of butter. Master chef, Philippe Mouchel, prepares an easy dish of salmon with shallots, and sommelier, Christian Maier, matches the food with a regional white wine. 






Skill level

Average: 3.8 (16 votes)


  • 3 shallots, finely chopped
  • 3 tbsp sherry vinegar
  • 4 tbsp dry white wine, e.g. chardonnay
  • salt and freshly ground black pepper
  • 2 salmon fillets, skin on
  • 1 tbsp olive oil
  • 30 g butter
  • 1 tbsp finely cut tarragon leaves
  • a few sprigs of chives for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the shallots in a saucepan with the sherry vinegar and dry white wine. Season with salt and pepper. Bring to a simmer and cook until almost all the liquid has evaporated.

Season the salmon with salt and pepper.

Heat the olive oil in a non-stick pan. Add the fish and cook, skin-side down, for about
5 minutes. Turn the fish over. Remove the pan from heat.

Add the butter and tarragon to the shallot reduction. Stir until the butter melts.

Drizzle a little of the shallot sauce on serving plates. Top with the salmon and top with more sauce. Garnish with sprigs of chives.

Serve with steamed potatoes.


Looking for more salmon recipes? Jill Dupleix's rice noodles with salmon, lime and mint recipe is a great dinner option no matter the time of year. You might also like Luke Nguyen's Vietnamese chargrilled salmon salad, or Tetsuya Wakuda's Tasmanian Huon salmon in sake marinade recipe.