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Wild Salmon with Cress and Chive CreamTheWorldWideGourmet.com

Flavors of Belgium

Total time: 15 to 30 min

Preparation and cooking time: 20 minutes
Finishing time: 10 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:181.5 kcal

Proteins:8.7 g

Fats:14.5 g

Carbohydrate:3.2 g

Fibers:0.9 g

Sugar:0.3 g

Cholesterol:60.8 mg

Sodium:47.8 mg

Calcium:42.4 mg

Energy:605 kcal

Proteins:29.1 g

Fats:48.3 g

Carbohydrate:10.8 g

Fibers:3 g

Sugar:1 g

Cholesterol:202.6 mg

Sodium:159.5 mg

Calcium:141.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

500

g

net salmon fillets, center cut and skinless

50

ml

peanut oil

350

ml

fish stock

100

ml

dry white vermouth

300

ml

heavy cream (35%)

50

g

cress

50

g

spinach, washed and stems removed

20

chives, finely chopped

40

g

butter

1

lemon

salt and pepper

METHOD

Preparation (20 minutes)

  1. Place the salmon fillets on a cutting board, skin side down; remove the meatiest part of the back to form fillets of an even thickness so that they cook evenly;
  2. cut into 4 equal portions;
  3. in a blender, combine 50 ml (3 tbsp.) fish stock, the spinach and cress; mix finely; strain; set aside.
Finishing (10 minutes)
  1. place 300 ml (1 1/4 cup) fish stock and the vermouth into a medium saucepan; bring to a boil and reduce by two-thirds;
  2. add the cream and reduce again by three-quarters;
  3. remove from the heat and whisk in the butter; add the spinach and cress juice; reheat without boiling; season with salt, pepper and a little lemon juice;
  4. heat the oil in two non-stick pans over high heat until the oil begins to smoke slightly;
  5. add the salmon; cook for 30 seconds; turn and cook 30 seconds longer (the salmon should remain slightly rare).
Serving
  • spoon 1 1/2 tbsp. of sauce into the center of each warmed plate;
  • place the well-drained salmon on top and sprinkle with chives;
  • add a few chives and red currants for garnish;
  • serve immediately while very hot; pass the rest of the sauce separately;
  • don't forget to place some sauce spoons on the table.

SOMMELIER

Riesling

CHEF'S NOTES

An original recipe from Pierre Wynants of Comme Chez Soi Restaurant in Belgium



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