Slow-Roasted Salmon with Armagnac Prune Sauce

Place the prunes in a small bowl with the Armagnac. Pat the salmon fillets completely dry with paper towel and season generously on both sides with salt and pepper.

Cover the prunes and leave to macerate in the Armagnac for at least 30 minutes at room temperature.

Place a wide, ovenproof sauté pan over medium heat and add 1 tbsp olive oil. Add the shallots and cook, stirring occasionally, for 5–6 minutes until softened and translucent but not coloured.

Add the garlic, thyme and bay leaf and cook for 1 minute until fragrant.

Pour in the white wine and bring to a vigorous simmer, cooking for 4–5 minutes until reduced by half.

Add the fish stock, Dijon mustard and brown sugar, then tip in the prunes along with all their soaking Armagnac. Simmer gently for 8–10 minutes until the sauce is lightly syrupy and the prunes are tender.

Remove the thyme sprig and bay leaf. Whisk in the cold butter one cube at a time over low heat to emulsify the sauce to a glossy finish. Keep warm on the lowest heat.

Preheat the oven to 120°C (fan). In a separate ovenproof skillet, heat the remaining 1 tbsp olive oil over high heat until shimmering. Place the salmon fillets skin-side down and press lightly with a spatula for 30 seconds to prevent curling. Sear for 3 minutes until the skin is deeply golden and crisp.

Transfer the skillet to the oven and roast for 10–12 minutes. Check with a meat thermometer that the thickest part of the salmon has reached an internal temperature of 63°C.

Spoon the prune and Armagnac sauce generously onto warmed plates. Set a salmon fillet skin-side up on each plate, scatter with chopped parsley, and serve immediately.