Empty My Fridge
Perfectly Seared Salmon | Chef Jean-Pierre
Ingredients
- Salmon2 x 6 ounce
- Fleur de Sel Salt
- Pepperto taste
- 57 grams of Clarified Butter or your favorite Cooking Oil2 oz
- Butter4 oz + 2–3 oz
- Shallot · chopped¼ cups
- Tarragon · chopped1 ½ tbsp
- White wine½ cups
- Garlic · finely chopped2 tsp
- Heavy cream¼ cups
- Carrot · peeled chopped2 lb
- Cumin · ground1 ½ tsp
- Salt
- Black pepper
- Parsley · chopped2 tbsp
- About 12 to 15 florets · poached
- Olive oil2 tbsp
Instructions
- Preheat the oven to 375°F (190°C).
- Season the fish on both sides with salt and pepper.
- Heat the clarified butter in an oven-safe frying pan until hot (350°F/175°C). Place the fish skin-side... serving side down (opposite the bloodline). When golden brown, flip and bake about 5 to 6 minutes, depending on portion size.
- In a reduction pan, heat 2 oz butter. Add the shallots and sweat them for a couple of minutes.
- Add the tarragon and white wine and reduce by half. Add the garlic, the cream and another 2 oz butter.
- Poach the carrots until tender in chicken stock or water. Purée them in a food processor with the cumin, salt and pepper until very smooth. Add butter and parsley, and it is ready to serve.
- Quickly sauté the florets and season with salt and pepper.
- Adjust the seasoning to taste.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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