Maple-Roasted Salmon with Maple Béarnaise Sauce

Salmon

• 1/4 cup Dijon mustard
• 1 teaspoon ground fennel
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• Juice of 1 lemon
• 1 900-g (2 lbs) salmon filet, skin removed
• Salt and freshly ground pepper
• 12 slices of prosciutto
• Maple sugar crystals (or maple flakes), to taste

Béarnaise Sauce

• 2 tablespoons butter
• 4 shallots, chopped
• 2 sprigs of fresh tarragon, chopped
• Salt and freshly ground pepper
• 1 cup wine vinegar
• 1/2 cup maple syrup
• 4 egg yolks
• 1 tablespoon cold water
• 1 cup melted butter
• 1/2 cup chervil (or fresh basil), chopped

1. In a bowl, combine the mustard, fennel, maple syrup and lemon juice. Set the marinade aside.
2. Lay out the salmon filet in a dish. Season with salt and pepper and pour the marinade over it.
3. Cut the filet in half widthwise. Place the pieces of salmon flesh against flesh, head to tail.
4. Preheat the oven to 200 °C (400 °F).
5. Wrap the marinated salmon with the prosciutto and tie with string. Place on a parchment-lined baking sheet, sprinkle with maple crystals and bake for 40 minutes.
6. While it bakes, prepare the béarnaise. In a saucepan, melt the butter and sweat the shallots with half of the tarragon. Season with salt and pepper.
7. Add the vinegar and maple syrup, then reduce by half over very low heat. Strain the sauce into a bowl. Let the sauce cool, then whisk in the egg yolks.
8. Add the cold water and place the bowl over a double boiler. Next, gradually pour in the melted butter, whisking continuously to ensure the sauce emulsifies. Once it has the consistency of mayonnaise, add the rest of the tarragon and the chervil (or basil). Correct the seasoning if necessary.
9. Serve with seasonal vegetables.
10. Spoon the maple béarnaise over the salmon to serve.