Empty My Fridge
Butter Poached Salmon | Chef Jean-Pierre
Ingredients
- Salmon2 lb
- Butter2 tbsp
- Shallot · minced2
- White wine1 cup
- Saffron1 pinch
- Heavy cream½ cups
- Mustard2 tbsp
- Chive · chopped2 tbsp
- Salt
- Black pepper
- Asparagus
- About 1 teaspoon Butter Olive Oil per person
Instructions
- Preheat the oven to 375°F.
- Cut the salmon into 2 to 3 oz medallions and line a baking sheet with a silicone mat.
- Warm the butter in the microwave for about 10 seconds so it is soft and creamy but not melted, then brush it over the salmon.
- Heat the butter in a saucepan; when hot, add the shallots. When translucent, add the saffron if using and the Chardonnay, and reduce by half.
- Add the cream and cook 5 minutes over medium heat.
- Stir in the mustard, chives and extra butter to taste (about 2 to 3 more tablespoons in the creator's version).
- Peel the asparagus and poach in boiling water until done to your liking, then immediately plunge into ice water and set aside.
- Put the fish in the oven and bake about 5 minutes, or until cooked to your liking.
- Heat butter in a frying pan and gently reheat the asparagus before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
CreamHeavy creamShallotSalmonAsparagus
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.