Recipe Description
Here is the recipe for the classic pan-fried Norwegian Salmon with saute potato and lemon beurre blanc.
This recipe is courtesy of Chef Jimmy Chok, who is with the Norwegian Seafood Council.
This recipe is best with
Recipe Ingredient
- 300 g Salmon fillet
- Salt and pepper to taste
- 300 g chat potato (cubed)
- 1 red onion (chopped)
- 1 sprig thyme
- lemon juice (from 1 lemon)
- lemon zest (from 1 lemon)
- 100 ml cream
- 100 ml white wine
- 150 g butter
- sugar to taste
- 2 tbsp olive oil
- cherry tomato (for garnishing)
Instructions
- Season salmon and set aside.
- Heat 1 tbsp of olive oil and cook onion until soft. Then add potato
- Sauté slowly until potato is cooked. Add thyme and season well. Then remove from fire.
- In a pot, heat wine and reduce by half, then add in cream.
- Bring cream to a boil then whisk in butter bit by bit.
- Season with lemon juice, zest and sugar.
- Heat the other tablespoon of olive oil and pan fry salmon skin side down first.
- Turn after a few minutes on one side.
- Arrange the potatoes and pour cream mixture over the potatoes. Finally, put the salmon over the potatoes and serve. Slice the cherry tomato and garnish on the salmon.
Plating
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