John Myers
Ingredients for 2 servings:
- 200 ml dry white wine
- 8 black peppercorns
- 1 bay leaf
- 2 slice(s) salmon, approx. 450 g
- 30 g Parmesan
- 30 g panko
- 30 g butter
- ½ bunch tarragon
- 4 stalks of chervil
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
with white wine
Grate the cheese and finely chop the tarragon leaves. Knead the butter, grated Parmesan, chopped herbs, and breadcrumbs into a crust. Season with salt and pepper. Place between two sheets of cling film and roll out to about 1/2 cm thick, then refrigerate or store in the freezer. Bring the white wine, peppercorns, and bay leaf to a boil in a saucepan, then reduce by one-third. Season the salmon with salt and pepper and briefly sear the flesh side in 2 tablespoons of oil and 2 tablespoons of butter. Turn quickly, then sear the skin-side down over low heat. Remove the salmon slices from the pan, place skin-side down on a baking sheet, and spread a half-centimeter layer of the tarragon mixture over them. Place in the oven with the grill setting or top heat seven minutes before serving. Remove the peppercorns and bay leaf from the white wine reduction and mount it with a hand blender and 2 tablespoons of cold butter. Drizzle the salmon slices with the beurre blanc. We like to serve this with buttered new potatoes and asparagus, either as a ragù or as a vegetable stalk. I can also imagine broccoli or steamed leaf spinach going well with it.
Facebook Comments