Method

Serves 4

1. Remove fillets, leaving skin intact, in a whole piece from both sides of the fish. Cut two portions of even size, shape and thickness (about 12cm long) from each fillet. Refrigerate or freeze off cuts of salmon for another use. Roughly chop the salmon bones. Alternately purchase four, about 350g portions of even size, shape and thickness of salmon with skin on and ask fish monger for 1kg salmon bones. Pin bone the salmon fillets.

2. Sandwich two pieces salmon together, flesh side facing each other and tie at 1.5cm intervals with kitchen string to secure. Repeat with remaining two portions of salmon. Season well with salt on both sides and tuck a few sprigs thyme under the string.

3. Heat oil in a large frying pan over high heat. Add salmon bones, shallots, garlic and half the chicken wing pieces. Cook 5 minutes until light golden. Add vinegar, port and enough wine to just cover the bones. Bring to the boil, then reduce heat and simmer 5-10 minutes until reduced by half.

4. Preheat oven 180 degrees celsius fan forced. Meanwhile, heat oil in another large oven-proof frying pan over high heat. Add remaining chicken wing pieces, remaining thyme and salmon. Drizzle with more oil and cook 2 minutes each side or until skin is golden. Transfer to the oven and roast further 8 minutes each side or until just cooked through.

5. For the roasted artichokes, peel artichokes and place into a bowl of acidulated water (4 cups cold water mixed with juice 1 lemon), to prevent artichokes browning. Melt the duck fat in a saucepan over high heat. Add shallots, garlic, drained artichokes and season with plenty salt. Drizzle with 2 tbs olive oil, cook over medium heat for 8-10 minutes or until tender.

6. Line a baking tray with baking paper, place pancetta onto the tray in a single layer, top with a second tray and roast 180 degrees celsius for 10 minutes or until golden and crisp.

7. To complete the sauce, add enough stock to smooth out the sauce and bring to the boil. Strain the sauce through a sieve lined with muslin. Discard the solids and return the sauce to a clean saucepan, warm over medium heat. Using half the butter, add a few pieces at a time, shaking the pan to combine, allowing butter to melt before adding next lot of butter.

8. Remove salmon from the oven, add the remaining butter to the hot pan and as it melts spoon the butter over both pieces of salmon.

9. To serve, spoon sauce over base of a warm platter. Remove the string from the salmon and arrange on platter. Spoon the artichokes, shallots and garlic around edges of platter, top with crispy pancetta and serve.