With or without crispy skin – Simple to make
This pan fried seared salmon is poached in its own sauce rendering it flaky and moist. There’s the option of a crispy skin, by baking it separately if you wish to impress. It’s the only way to get a crispy skin with a cream sauce. Without the optional crispy skin, this dish is quick and easy to make and guaranteed to be of restaurant quality. Of course you need good salmon first, so buy it fresh from your local fish monger. These types of fish are generally cooked medium to medium rare so please don’t overcook it unless you absolutely must. Either way you will fall in love after your first morsel of this delectable one pan wonder dish.
2 salmon fillet pieces skin on
1 shallot or 2 small ones
Half lemon (juice)
¾ cup white wine (dry)
¾ cup heavy cream
1 hand full of fresh parsley leaves
1.5oz – 40g butter (3 tbsp)
Salt & Pepper
Remove skins from salmon carefully without tearing or cutting using a knife (if using skins, preheat your oven to 375°F – 190°C).
If using the skins, place a sheet of parchment paper on a sheet pan (tray), then arrange your salmon skin pieces lengthwise. Drizzle a few drops of olive oil on each skin and spread it using your fingers. Top with a few salt flakes (not too many) then place another sheet of parchment paper on top sandwiching the salmon skins. Place an oven proof heavy object with a flat base on top to keep them flat or they will curl and bend once cooking. Place in pre heated oven and bake for 30 min at 375°F – 190°C.
Get your vegetables ready, peel the shallots and chop very finely, the finer the better. Chop the washed parsley leaves finely (remove the stalks first if any and keep a couple sprigs for garnish).
On moderate heat, place a frying pan and melt the butter. Once the butter is melted, place the salmon pieces topside down (opposite side of the skin) and cook in the butter until lightly golden brown. Check underneath and if light brown, flip over the fish (be gentle not to break them). Continue cooking until the butter is nutty brown.
Deglaze with white wine, add the juice of half a lemon, add the chopped shallots into the sauce, not over the fish. Add the cream. Season the sauce with salt and pepper. Keep poaching the fish in the sauce until cooked. This should only take approx 3 minutes. It depends on the thickness of the fish and how you like it cooked. A touch translucent in the middle is perfect, if you like your fish cooked right through maybe cook it for 5 minutes and baste it using a spoon.
Remove the fish carefully using an egg flipper or a fish spatula and place on a warm serving plate. Continue to reduce the sauce on high heat until it thickens to your liking. Add the parsley, mix well and pour over fish.
Remove the skins from oven, strip away the paper and gently slide a knife or small spatula under each skin and place on your fish.
The fish won’t take long to cook, so get all your ingredients ready as the skins are drying. Start your fish approx 15 minutes later so they are both ready at once.
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