Crisp-skinned salmon with a classic French butter sauce of shallot, white wine and vinegar, finished with chives. Serves 2.
5g
1piece
60ml
2tbsp
1tbsp
cold, cut into cubes100g
as needed
2 skin-on fillets300g
1pinch
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 5g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 60ml | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 100g | cold, cut into cubes | — | |
| 7 | | as needed | — | — | |
| 8 | | 300g | 2 skin-on fillets | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 1tbsp | — | — |
Lay the chives on the chopping board.
Chives · 5 g
Lay the shallot on the chopping board.
Shallots · 1 piecePour in the wine.
Dry white wine · 60 ml
Add the vinegar.
White wine vinegar · 2 tbspSimmer over a medium heat for about 5 minutes, until only about 1 tablespoon of liquid is left.
Add the cream.
Double cream · 1 tbspTurn the heat to low and whisk in the butter a few cubes at a time, until thick and glossy; don't let it boil, or it will split.
Unsalted butter · 100 g
Add a pinch of salt, whisk, and take the pan off the heat.
Salt · 1 pinchLay the salmon on a plate.
Salmon fillet · 300 g
Sprinkle with salt.
Salt · 0.25 tspPour the oil into the large frying pan.
Sunflower oil · 1 tbsp
Heat over a medium-high heat for 1 minute.
Fry for about 4 minutes without moving it, until the skin is crisp.
Turn with the spatula and cook for about 2 minutes more, until it flakes easily and the thickest part reads 63 °C on a thermometer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 5 g | | Lay the chives on the chopping board.⏱ 5sResultChives |
| 2 | Chivesstep 1 |  | Chop them finely.⏱ 30sResultSnipped chives |
| 3 | Snipped chivesstep 2 |  | Put them in the small bowl.⏱ 10sResultSnipped chivesused in step 24 |
| 4 | 1 piece | | Lay the shallot on the chopping board.⏱ 5sResultShallots |
| 5 | Shallotsstep 4 | | Trim the ends and peel off the skin.⏱ 30sResultPeeled Shallots |
| 6 | Peeled Shallotsstep 5 | | Chop it finely.⏱ 45sResultChopped shallots |
| 7 | Chopped shallotsstep 6 | | Put it in the small saucepan.⏱ 10sResultChopped shallots |
| 8 | 60 ml | | Pour in the wine.⏱ 10sResultShallot and wine |
| 9 | 2 tbsp | | Add the vinegar.⏱ 5sResultShallot reduction base |
| 10 | — | | Simmer over a medium heat for about 5 minutes, until only about 1 tablespoon of liquid is left.⏱ 5 minResultShallot reduction |
| 11 | 1 tbsp | | Add the cream.⏱ 5sResultReduction with cream |
| 12 | 100 g | | Turn the heat to low and whisk in the butter a few cubes at a time, until thick and glossy; don't let it boil, or it will split.⏱ 3 minResultBeurre blanc |
| 13 | 1 pinch | | Add a pinch of salt, whisk, and take the pan off the heat.⏱ 15sResultSeasoned beurre blancused in step 23 |
| 14 | 300 g | | Lay the salmon on a plate.⏱ 10sResultSalmon fillet |
| 15 | 0.25 tsp | | Sprinkle with salt.⏱ 10sResultSalted salmon |
| 16 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned salmonused in step 19 |
| 17 | 1 tbsp | | Pour the oil into the large frying pan.⏱ 10sResultSunflower oil |
| 18 | — | | Heat over a medium-high heat for 1 minute.⏱ 1 minResultHot oil |
| 19 | Seasoned salmonstep 16 | | Lay the salmon in the pan, skin side down.⏱ 15sResultSalmon frying |
| 20 | — | | Fry for about 4 minutes without moving it, until the skin is crisp.⏱ 4 minResultCrisp-skinned salmon |
| 21 | — | | Turn with the spatula and cook for about 2 minutes more, until it flakes easily and the thickest part reads 63 °C on a thermometer.⏱ 2 minResultCooked salmon |
| Total Time | 15 min | ||
| Nutrient | Per serving |
|---|---|
| 800kcal | |
| 34g | |
| 70g | |
| 32g | |
| 4g | |
| 2g | |
| 0.6g | |
| 465mg |
Crisp-skinned salmon with a classic French butter sauce of shallot, white wine and vinegar, finished with chives. Serves 2.
What you’ll doYou will reduce shallot with white wine and vinegar, whisk in cold butter to make a beurre blanc, then fry salmon skin side down until crisp and serve it with the sauce and chives.
