Salmon steak roasted with tarragon butter sauce, crisp vegetables

Mains, Main dish fish, seafood and shellfish recipes

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.


Recipe for 4 persons

For the salmon steaks and crispy vegetables

4 Unit(s)
Salmon steak
2 Unit(s)
2 Unit(s)
1 Bulb(s)

Beurre blanc preparation

2 Unit(s)
150 Ml
White wine
30 Ml
White wine vinegar
200 Gr
4 Sprig(s)
  • 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.

Share this unique and tasty

Private and Corporate Events