No. 20
Crisp-skinned salmon in a white wine cream sauce, with caviar folded through at the last moment.
- Caviar
- 15 g
- Steps
- 9
- Energy
- 296 kcal
Ingredients
Salmon
White wine sauce
Tick each ingredient as you gather it.
Method
White wine sauce
Finely chop the shallot, garlic and thyme. Heat a little olive oil in a saucepan and sweat them gently, without browning.
Add the white wine and stock. Bring to a gentle simmer and reduce by half.
Add the heavy cream and butter, and simmer gently until smooth and lightly thickened.
Season with salt, freshly ground black pepper and lemon juice. Pass through a fine sieve if needed, and keep warm.
Salmon fillet
Heat olive oil in a frying pan. Place the salmon skin-side down and sear until the skin is crisp and golden, then turn it and briefly sear the other side.
Transfer the salmon to a baking dish and place it in a preheated oven at 180°C (350°F).
Cook for about 8 minutes, depending on the thickness. For a tender, juicy result, the thickest part should reach about 55°C (131°F) on a kitchen thermometer.
To serve Caviar 15 g
- Lift the salmon onto a serving plate. Fold the black caviar into the warm white wine sauce just before serving, and spoon the sauce generously over and around the salmon.
- Finish with finely chopped green onion and fresh spinach leaves.
Nutrition Per 100 g
- Energy
- 296 kcal
- Protein
- 8 g
- Fat
- 25.5 g
- Carbohydrates
- 3.8 g
Next recipe · No. 21
