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Saumon sockeye à peau croustillante avec un Beurre blanc au safran
Sans gluten

Saumon sockeye à peau croustillante avec un Beurre blanc au safran

By:Larry's Catch 5.0(8 reviews)

Saumon sockeye à peau croustillante avec beurre blanc au safran, fondant de pommes de terre et huile d’herbes citronnées. Un plat de fruits de mer raffiné, de qualité restaurant.

TIME
TIME
85 min
SERVINGS
SERVINGS
4 personnes
DIFFICULTY
DIFFICULTY
Difficile
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Ingrédients

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  • 4 Larry’s Catch Wild Sockeye Salmon fillets (skin-on)
  • Salt and freshly cracked pepper, to taste
  • Neutral oil (for searing)
  • 1 small shallot, finely minced
  • 1/3 cup dry white wine
  • 1 tbsp champagne vinegar
  • Pinch saffron threads
  • 1/4 cup heavy cream
  • 3/4 cup cold unsalted butter, cubed
  • Lemon juice, to taste
  • 4 Yukon Gold potatoes, peeled
  • 2 tbsp unsalted butter (for potatoes)
  • 1 tbsp olive oil (for potatoes)
  • 1 cup chicken or vegetable stock
  • 2 garlic cloves, smashed
  • 2 thyme sprigs
  • 1/2 cup parsley
  • 2 tbsp chives
  • Zest of 1 lemon
  • 1/3 cup olive oil (for herb oil)
  • Pinch salt

Instructions

  • Blend parsley, chives, lemon zest, olive oil, and a pinch of salt until smooth to make the lemon herb oil. Strain if desired and set aside.
  • Peel and cut potatoes into thick cylinders. Season with salt and pepper. Sear in butter and olive oil over medium-high until deeply golden on both flat sides.
  • Add stock, garlic, and thyme to the potatoes. Bring to a simmer, then transfer to a 400°F (200°C) oven and roast 20–25 minutes until tender, basting occasionally.
  • In a saucepan, combine shallot, white wine, champagne vinegar, and saffron. Simmer until reduced by half.
  • Add heavy cream and simmer briefly. Reduce heat to low and whisk in cold butter one cube at a time until emulsified. Do not let it boil. Finish with lemon juice and salt to taste.
  • Pat salmon completely dry and season with salt and pepper. Heat a stainless steel or cast iron pan with neutral oil over medium-high.
  • Place salmon skin-side down, press gently to prevent curling, and cook 4–6 minutes without moving until skin is crisp. Flip and cook 30–90 seconds to finish. Rest briefly.
  • To plate, spoon saffron beurre blanc onto the plate, add a potato fondant and salmon skin-side up, then drizzle lemon herb oil around. Finish with flaky salt.

Nutrition Values

Per serving (200 g)
  • Calories: ~680 kcal
  • Protein: ~42 g
  • Total Fat: ~48 g
  • Saturated Fat: ~24 g
  • Omega-3 Fatty Acids: ~2.5–3 g
  • Carbohydrates: ~20 g
  • Fiber: ~3 g
  • Sugars: ~2 g
  • Sodium: ~350 mg (varies with seasoning and stock)
  • Cholesterol: ~170 mg

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