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Restaurant-Style Crispy Skin Salmon with Dijon Butter Sauce
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Restaurant-Style Crispy Skin Salmon with Dijon Butter Sauce

40 minPour 2Nutri-Score C€€€
par @thatdudecancook8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • salmon fillet (skin on, belly removed, pin bones and scales checked, portioned)Poissons500 g
  • dill (stems removed, finely sliced)Fruits et légumes10 g
  • salt (for the dill crust and the skin)Épices6 g
  • neutral oilÉpicerie15 ml
  • butter (for basting)Produits laitiers20 g
  • clarified butterProduits laitiers15 g
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • white wineBoissons60 ml
  • chicken stockÉpicerie120 ml
  • Dijon mustardÉpicerie10 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • black pepper (freshly ground)Épices1 g
  • unsalted butter (cold, cut into small cubes)Produits laitiers40 g
  • chive (finely chopped)Fruits et légumes5 g
  • creamy mashed potato (warm, for serving)Produits frais400 g

par portion

Nutrition

806kcal

Glucides
39 g
Protéines
59 g
Lipides
46 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Pince de cuisine
  • Ciseaux de cuisine

pas à pas

Préparation

  1. Trim and portion the salmon

    • Remove the thin belly flap and set it aside to cook separately.
    • Check the fillet for pin bones and scales, then trim and cut into even portions.
    Étape 1

  2. Make the dill crust

    • Pluck the dill, remove the stems, bunch and slice it finely.
    • Spread the dill out and mix with salt.
    • Dip the salmon flesh side into the dill salt and press, coating the sides too.
    Étape 2

  3. Sear the salmon skin side down

    • Heat a pan on medium-low with a touch of oil and salt the skin.
    • Lay the salmon in skin side down and apply light pressure.
    • Cook for 4 minutes, then flip.
    Étape 3

  4. Baste and crisp the skin

    • Add a little butter and baste the fish for 2 to 3 minutes.
    • Remove the crispy skin and carefully turn the fish.
    Étape 4

  5. Build the Dijon butter sauce

    • In a saucepan, melt clarified butter and add the garlic and white wine, then reduce.
    • Add the chicken stock and reduce again.
    • Stir in the Dijon mustard, lemon juice, salt and pepper.
    Étape 5

  6. Mount the sauce with butter

    • Turn the heat to low and whisk in the cold cubed unsalted butter until glossy.
    • Turn off the heat and finish with chopped chive.
    Étape 6

  7. Plate and serve

    • Spoon creamy mash onto plates and set the salmon on top.
    • Cut the crispy skin and place it alongside.
    • Finish with the sauce and serve immediately.
    Étape 7
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