King Salmon with an Amazing Mustard Sauce - Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Preheat the oven to 375°F / 190°C.
2. Scrape the skin of the salmon with a knife if keeping it, then season the skin with salt.
3. Salt and pepper the top side of the fillets. Heat an oven-proof frying pan with clarified butter to 350°F.
4. Place the fish skin side down... top side down for 2 to 3 minutes until golden brown.
5. Meanwhile, heat butter in a saucepan, add the shallots and cook until translucent.
6. Add the Chardonnay and reduce by half. Add the chicken stock and cream and cook for a couple of minutes.
7. Add the chives, mustard, salt and pepper to taste, and cook for 1 minute, mixing well.
8. If adding more butter, remove the sauce from the heat, stir in the butter until incorporated, then serve.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

CreamHeavy creamShallotSalmon