John Myers
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Salmon Fillet in Plum Cream
The perfect salmon fillet in plum cream recipe with a picture and simple step-by-step instructions.
Port plums
- 10 half Prunes
- 30 ml Port red
- 1 teaspoon Balsamic cream
Vegetable side dishes
- 1 size Carrot
- 1 sake Spring onion
- 1 sake Caper berries
- 1 tablespoon Butter
- 1 tablespoon Salt and pepper
- 1 shot Vegetable broth
Plum cream
- 100 ml Cream
- 100 ml Fish stock
- 100 ml Port plums from above
Salmon fillet
- 1 little one Salmon fillet
- 10 ml Cognac
- 1 teaspoon Olive oil for frying
- 1 teaspoon Sea salt from the mill
- 1 teaspoon Lemon pepper
Plum cream
- Bring the prunes with the port wine to the boil – add the balsamic cream – cover and let stand for approx. 15 minutes
- Second, bring the cream with the fish (or vegetable) stock to the boil – reduce a little – season with salt and pepper – finally add the prunes – cover and let stand
Vegetable side dishes
- Peel the carrot and cut into thin strips with the peeler – only use the green part of the spring onion and cut into rings
- Melt the butter in a pan – sweat the carrots, spring onions and some caper berries – season with salt and pepper – add a little vegetable stock – cover and let stand for about 5 minutes (vegetables should still have a bite)
Salmon fillet
- Remove all bones from the salmon with tweezers – season with sea salt and lemon pepper (only on the top) – heat olive oil in a coated pan – place the salmon on the skin side in the pan and fry for approx. 5 min. – then Turn only very briefly for a maximum of 1 min
flambé
- turn the fish over again and pour cognac over it – ignite and flambé (be careful! Stick flame!) – when the alcohol burns it leaves residues and aromas that make up the special flambé aroma
- Finally, place the salmon in the plum cream and cover and leave to stand for another 5 minutes so that the aromas can unfold
serve and decorate
- Place the vegetable side dishes on the preheated plate – add the salmon – the plum cream with the port wine plums all around – decorate with a little balsamic cream – I also had a marinated lettuce …
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