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Salmon steak, bourguignonne sauce, fork mashed yukon gold potatoes

Mains, Fish, Seafood & Shellfish

Salmon steak topped with the classic garnish from Burgandy: pearl onions, mushrooms and bacon in a red wine sauce.

Ingredients

Recipe for 4 persons

For the salmon, Bourguignonne sauce

4 Unit(s)
Salmon steak
12 Unit(s)
Frozen pearl onions
1 Pinch(es)
Sugar
200 Gr
Button mushrooms
50 Gr
Smoked bacon
15 Ml
Wheat flour
15 Ml
Butter
180 Ml
Red wine
4 Sprig(s)
Thyme
1 Sprig(s)
Bay leaf

For the fork-mashed potatoes

600 Gr
Yukon gold potatoes
45 Gr
Butter
45 Ml
Milk
15 Sprig(s)
Chives
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation
    Cut the mushrooms in quarters. Cut the bacon into small pieces. Chop the chives. Peel the potatoes and cut into regular cubes.
  • Fork-mashed potatoes preparation
    Put the cubed potatoes to cook in cold salted water, bring to boil and cook about 15 minutes. Once the potatoes are tender, strain, mash and add butter, milk and chives. Season with salt and pepper.
  • Salmon steak with Burguignonne sauce preparation
    In a pan, sweat the onions for 3 minutes with a dash of olive oil, butter, a pinch of salt and sugar in order to caramelize. Add the bacon, mushrooms and thyme and bay leaf and cook for 2 minutes. Add in the flour and cook a few minutes while stirring, then add the wine and fish stock. Simmer until it coats the back of a spoon. Season with salt and pepper. Meanwhile, season the salmon with salt and pepper and sear it skin side down in a hot pan with a drizzle of olive oil. Once the skin colors, place the fish on a baking sheet, skin side on top. Finish cooking in oven 4-6 minutes.
  • To serve
    Serve the fork-mashed potatoes using a ring mold, then place the salmon fillet on the side. Generously coat with Burguignonne sauce.
To make this recipe in a quickie 30 minutes, use pre-cooked potatoes.

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