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.
IngredientsRecipe for 4 persons
For the salmon steaks and crispy vegetables
Beurre blanc preparation
- Olive oil
- Salt and pepper
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.