Larry’s Catch
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Larry's Catch | Feb 02, 2025 | Gluten-Free

Saumon sockeye à peau croustillante avec un Beurre blanc au safran

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.

Servings 4 ppl
Cook 85 min
Difficulty Hard
Dietary Gluten-Free

Ingrédients

  • 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

Nutrition

  • 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
Nutrition values are estimates and may vary based on ingredients used.

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.
Source: https://larryscatch.com/blogs/recipes-3/crispy-skin-sockeye-salmon-with-saffron-beurre-blanc
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