Salmon Fillet with Pink Pepper
Serves 4
Directions
- 1Start by coarsely chopping the pink pepper.
- 2Prepare an emulsion with oil, a pinch of garlic powder, orange juice, and salt.
- 3Add the emulsion to the salmon fillets along with a sprig of wild fennel and let marinate for about half an hour.
- 4Transfer the marinating liquid to a large non-stick pan and add a tiny bit of butter.
- 5Once the pan is hot, add the salmon fillets and cook them for about 2-3 minutes per side over medium heat.
- 6Raise the flame and deglaze with a drop of brandy.
- 7Once the brandy has evaporated, remove the fillets and keep them aside.
- 8In the same pan, add fresh liquid cream, a little mustard, a pinch of salt, more pink pepper, and parsley.
- 9Cook for a few minutes over a gentle flame, stirring with a whisk until the sauce begins to thicken (about 2-3 minutes).
- 10Add the salmon fillets back into the pan and continue cooking for another 2 minutes per side, napping them with the sauce.
- 11Finally, garnish with chopped fennel, orange zest, and lemon zest.
Ingredients
- 4 tranci salmon fillet
- q.b. pink pepper
- q.b. extra virgin olive oil
- 1 pinch garlic powder
- 30 ml orange juice
- q.b. wild fennel (or dill)
- 20 g butter
- 20 ml brandy (or cognac, white wine)
- q.b. salt
- 150 ml fresh liquid cream
- 1 teaspoon mustard
- q.b. pink pepper
- q.b. parsley
- orange zest
- lemon zest
- q.b. wild fennel (or dill)
- q.b. salt
Equipment
tweezersmortarmeat tenderizerpirofilalarge non-stick panwhisk
Tips
- Do not overcook the salmon; it should remain pink in the center to avoid being stringy.
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