Directions
- 1Remove the belly from the salmon fillet and cut it into portions.
- 2Check for pin bones and scales if using the skin.
- 3Chop the dill and mix it with salt.
- 4Press the salmon into the dill and salt mixture.
- 5Heat a pan on medium-low heat with a touch of oil. Add salt to the skin side of the salmon.
- 6Place the salmon skin-side down in the pan, add pressure, cook for 4 minutes, and flip.
- 7Add butter, baste for 2–3 minutes, and remove the crispy skin.
- 8Prepare the sauce by melting clarified butter, adding garlic, white wine and chicken stock. Reduce the mixture.
- 9Add Dijon mustard, lemon juice, salt, and pepper.
- 10Reduce heat to low, add cubed unsalted butter, and whisk in.
- 11Finish with chives and creamy mash.
- 12Cut and arrange the crispy skin on the plate.
- 13Serve the salmon with the sauce.
Ingredients
- 2 pieces salmon fillet
- 1 handful dill
- 1 pinch salt
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon clarified butter
- 2 cloves garlic
- 1 tablespoon white wine
- 1 cup chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chives
- 1 serving creamy mash
Equipment
knifecutting boardfrying panspatulabaking sheetwire rackwhisk
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