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1
In a small saucepan, bring the milk and bacon to a boil over medium-high heat.
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2
Cook a few minutes, remove from the heat, and cool 5 minutes.
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3
Puree the mixture in a food processor until the bacon is fully incorporated into the milk.
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4
Add the eggs, and pulse a few times to combine.
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5
Transfer to a baking dish and set aside.
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6
When you are ready to cook the salmon, stir the breadcrumbs and 2 tablespoons chopped parsley into the bacon-milk mixture.
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7
Season the salmon with salt and pepper on both sides.
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8
Place the salmon in the batter and turn the fillets with your hands to coat well.
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9
Heat a large saute pan over medium heat for 2 minutes.
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10
(Depending on the size of your pan, you may need to cook the fish in batches.)
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11
Swirl in the olive oil and wait a minute.
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12
Carefully place the batter-coated fish in the pan.
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13
(Some of the batter might fall off; use your hands to pat it back on, making sure each piece is well coated.)
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14
Turn the heat to low, and cook for about 3 minutes, until golden brown.
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15
Carefully turn each piece over, and cook another 3 to 4 minutes, until its nicely browned on the second side and still a little rare at the center.
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16
Transfer the fish to a resting rack.
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17
Meanwhile, place the butter in a small saucepan and cook 2 to 3 minutes over medium heat, swirling the pan a few times, until it browns and smells nutty.
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18
Turn off the heat and wait a minute.
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19
Add the red wine vinegar, the onion, and a heaping 1/4 teaspoon salt.
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20
Return the butter to the stove over low heat, and cook a minute or two, until the onion is just softened but still slightly crunchy.
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21
Turn off the heat, and squeeze in lemon juice to taste.
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22
Arrange the sweet corn, green cabbage, and bacon on a large warm platter and top with the salmon.
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23
Stir 2 tablespoons chopped parsley into the brown butter vinaigrette and spoon it over the fish.
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24
Cut the bacon into 3/8-inch-thick slices.
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25
Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.
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26
Heat a large saute pan over medium heat for 1 minute.
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27
Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped.
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28
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
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29
Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper.
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30
Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally.
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31
Season with 1/2 teaspoon salt and some freshly ground black pepper.
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32
Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts.
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33
Taste for seasoning, and toss in the spring onion tops and chopped parsley.
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34
You can make the base of the batter ahead of time; just wait and add the breadcrumbs and parsley at the last minute.
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35
You can also make the brown buttervinegar sauce ahead of time if you like.
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36
Cook the vegetables while you cook the salmon.
