We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Salmon with Lemon Butter Cream Sauce served with Potato Gratin
1 person
00h 25mins
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
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.
Products You Will Need
Customer Reviews
There is no review yet
Write Your Own Review
Are you 18 or older?
To view the page, you must be of legal drinking age. By clicking enter, I certify that am over 18 years old, and I agree with the terms & conditions.
The information below is required for social login
Log In
Create New Account