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Salmon with Lemon Butter Cream Sauce served with Potato Gratin
Serve this restaurant-style Salmon recipe at home using Frabelle Ocean Fresh Salmon Fillet Slab. You may add other fresh herbs to the sauce.
Ingredients
- 250g (1 pack) Frabelle Salmon Fillet Slab
- 2 Tbsp Filippo Berio Extra Virgin Olive Oil
- ¼ cup + 2 tbsp Arla Butter Unsalted
- Salt and Pepper, to taste
- 2 cloves Garlic, minced
- 1 whole Onion, chopped
- 2-3 tbsp Lemon Juice
- ½ cup Genesis Reserva Chardonnay
- ¾ cup Cooking Cream
- 2-3 tbsp Parsley, chopped
1 person
00h 25mins
Step-by-Step Directions
- 1. Thaw Salmon fillet slab in the chiller for 4 hours or overnight.
- 2. Season Salmon fillet slab with salt and pepper.
- 3. Pour Olive oil in a pan over medium heat then add 2 tbsp butter to melt.
- 4. Sear Salmon for 2 minutes on both sides.
- 5. Remove Salmon and set it aside.
- 6. Melt butter in a pan over medium heat. Add garlic and onion and saute for a minute. Add salmon and pour lemon juice. Slowly add chardonnay. Cook for 3-4 minutes to let the sauce reduce and further cook the salmon.
- 7. Remove the Salmon and set it aside.
- 8. Lower the heat then slowly add cooking cream. Do not let it boil.
- 9. Add chopped parsley and season the sauce with salt and pepper. Slowly mix. Turn off heat.
- 10. Pour sauce over the Salmon.
- 11. Serve hot.
- Cooking Instruction : Traiteur De Paris Potato Gratin
- 1. Remove Potato Gratin from the packaging.
- 2. Bake in a 190Deg C preheated oven for 24 minutes.
- 3. Serve hot.
