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Salmon steak roasted with tarragon butter sauce, crisp vegetables

Mains, Fish, Seafood & Shellfish

Salmon steak seared, then oven roasted served with diced zucchini, carrots and fennel just blanched and sautéed in olive oil and topped with a beurre blanc sauce infused with fresh tarragon.

Ingredients

Recipe for 4 persons

For the salmon steaks and crispy vegetables

4 Unit(s)
Salmon steak
2 Unit(s)
Carrot
2 Unit(s)
Zucchini
1 Bulb(s)
Fennel

Beurre blanc preparation

2 Unit(s)
Shallot
150 Ml
White wine
30 Ml
White wine vinegar
200 Gr
Butter
4 Sprig(s)
Tarragon
  • Olive oil
  • Salt and pepper
Salmon steak roasted with tarragon butter sauce, crisp vegetables

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation

    Cut vegetables into cubes of about 1 cm. Peel shallots and slice thinly. Take off the leaves from the stem of tarragon and finely chop them. Cut butter into cubes.

  • Vegetable preparation

    Bring to a boil a pot of salted water, cook the vegetables separately just a few minutes to preserve their crispness, then plunge into ice water, then drain. In a hot pan, drizzle with olive oil and reheat the vegetables a few minutes just before serving. Season with salt and pepper.

  • Salmon preparation

    In a hot pan, drizzle some olive oil and sear the salmon steaks on 2 sides. Place them on a baking sheet and bake for 5-6 minutes.

  • Beurre blanc preparation

    In a saucepan combine the shallots, vinegar, white wine. Reduce by about two thirds. Remove from heat and start to stir in the cold butter bit by bit, stirring constantly with a whisk. Using a small strainer, strain the sauce and add the chopped tarragon, let infuse a few minutes.

  • To serve

    On your plate, place the vegetables using a ring mold, place a salmon steak on top of the vegetables and drizzle with tarragon beurre blanc.

Your beurre blanc can be stabilized by adding a tablespoon of 35% cream to obtain a beurre nantais.

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