Salmon with apple and herb beurre blanc

Name: How to cook Salmon with apple and herb beurre blanc - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Salmon with apple and herb beurre blanc

My family loves pan-seared salmon. Normally, we enjoy it with a brown butter and caper sauce, but this time I decided to try something different. We had bunches of fresh, sweet herbs in the fridge, and I had a hunch they'd work well with a little leftover apple juice. It took a little (okay, a lot) of butter, plus a splash of cream to bring it together, but in the end the sauce turned out really delicious. Its slight sweetness complemented the fish beautifully.

Ingredient

Food ration :

2 servings

Cooking time :

30 minutes

shallot, finely chopped

2 cloves

garlic, finely chopped

1/3 cup

pure apple juice

2 tbsp

apple cider vinegar

1/2 cup

heavy cream

3 tbsp

chopped fresh tarragon, dill, and Italian parsley

centre-cut fillet salmon, deboned and skin-on

Cooking instructions

* Step 1

Melt 2 tbsp butter in a small pot over medium-low heat, and add the shallot and garlic. Sweat them slowly for 2 or 3 minutes until they're soft but not browned. Add the apple juice and cider vinegar, and let simmer until only about 2 tbsp liquid remains.

* Step 2

Whisk 4 tbsp cold butter into the pot, one tbsp at a time. The sauce should thicken slightly as it emulsifies. Season with a pinch of salt and freshly cracked black pepper.

* Step 3

Turn the heat down to low and whisk in the heavy cream. Allow the sauce to warm up for 1 or 2 minutes, careful not to let it boil. For better presentation, strain the sauce through a fine mesh sieve. If you don't mind it rustic or simply run out of time (as I obviously did, from the picture), you can skip this step. Add the fresh herbs, adjust the seasoning, then turn the heat down to minimum as you cook the salmon.

* Step 4

Add a knob of butter and small splash of olive oil to a large pan on medium-high heat. Season the salmon fillets with salt and pepper, and fry them for 4 to 6 minutes per side, depending on thickness. Remove the fillets to a plate and carefully peel off the skins. Serve the salmon with a generous drizzle of the sauce.

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