Pan seared wild Salmon with roasted potato and béarnaise sauce

Name: Pan seared wild Salmon with roasted potato and béarnaise sauce
Total time: 2700 s
Yield: 1 serving
Cuisine: American
Ingredients: Salmon (as many as you want); Fingerling or baby potatoes; 1 shallot finely diced; 1 egg yolk; 1/4 cup melted butter; 1 tsp Dijon mustard; 1 tsp finely chopped tarragon; to taste Salt / pepper; Juice of half a lemon

alfacino @cook_26049779

Pan seared wild Salmon with roasted potato and béarnaise sauce

alfacino @cook_26049779

Saved

Ingredients

45 min

1 serving

Salmon (as many as you want)
Fingerling or baby potatoes
Béarnaise sauce
1shallot finely diced
1egg yolk
1/4 cupmelted butter
1 tspDijon mustard
1 tspfinely chopped tarragon
to tasteSalt / pepper
Juice of half a lemon

Saved

Steps

45 min

1

In a small sauté pan, sweat the shallots till wilted and translucent.
2

For the sauce: in a blender add the egg yolk, Dijon, lemon juice, and the sautéed shallots season with salt and pepper to taste.
3

Blend the mixture till incorporated, slowly add the clarified butter (while still warm) this will cook the egg yolk and make it smooth. It should coat the back of the spoon.
4

When mixture is silky smooth add the tarragon, if too thick add a touch of warm water. (Now you have béarnaise.
5

For the potatoes: coat with olive oil, salt and pepper and place on a baking sheet. Cook at 200C (395F) till fork tender.
6

For the Salmon: pan sear skin down for about 7 min, flip and cook for 3 more min. Set aside and rest.
7

NOTE: cooking time differ for different size pieces and donees basically cook it the way you want it 😊
8

Assemble: sauce on the bottom, potatoes and salmon. Get creative