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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 minPorcje: 2Nutri-Score C€€€
od @thatdudecancook8 importówugotowano 0 razy
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Składniki

2 osoby
  • salmon fillet (skin on, belly removed, pin bones and scales checked, portioned)Ryby500 g
  • dill (stems removed, finely sliced)Warzywa i owoce10 g
  • salt (for the dill crust and the skin)Przyprawy6 g
  • neutral oilSpiżarnia15 ml
  • butter (for basting)Nabiał20 g
  • clarified butterNabiał15 g
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • white wineNapoje60 ml
  • chicken stockSpiżarnia120 ml
  • Dijon mustardSpiżarnia10 g
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • black pepper (freshly ground)Przyprawy1 g
  • unsalted butter (cold, cut into small cubes)Nabiał40 g
  • chive (finely chopped)Warzywa i owoce5 g
  • creamy mashed potato (warm, for serving)Produkty świeże400 g

na porcję

Wartości odżywcze

806kcal

Węglowodany
39 g
Białko
59 g
Tłuszcz
46 g
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Przybory

  • Patelnia
  • Rondel
  • Szczypce kuchenne
  • Nożyczki kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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