PREMIUM
@lekting
Difficulty: Medium
4 Serves
0.0
Add to plans
Add to plans
Cooking Time
45 min.
Serves
4
Difficulty
Don't want to rewrite the link? Scan the QR code with your camera and go to this page!
On iOS, you can use the built-in camera, on Android you need to download an application for scanning QR codes.
About This Recipe
Baked salmon fillet with Beurre Blanc sauce is an elegant recipe from French cuisine. This is an ideal recipe for a holiday table, suitable for both a romantic dinner and a large family lunch. The salmon for this dish is quickly baked in the oven at high temperature, but due to the short cooking time it remains tender and juicy. The classic French beurre blanc sauce based on white wine (sometimes replaced with vinegar) with shallots and thyme, as well as butter and cream, is most often served with fish. Combined with quickly baked salmon and caviar, it creates a sophisticated holiday atmosphere.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 18
Serves:
Salmon fillet 150 g each - 4 pcs.
Extra virgin olive oil - 20 ml
Unagi sauce (or teriyaki sauce) - 40 g
Lemon juice - 20 ml
Salt - 8 g
Microgreens and chili flakes for serving - to taste
Cream with fat content 33-35% - 500 ml
Dry white wine - 400 ml
Chips Lays red caviar - 100 g
Pike caviar - 100 g
Bulb onions - 400 g
Garlic - 40 g
Dill - 25 g
Fresh thyme - 5 g
Vegetable oil - 40 ml
Butter 82.5% - 40 g
Granulated sugar for sprinkling - 10 g
Salt - 5 g
Nutrition Facts
Serves:
🥓
Fat
321г
🍚
Carbohydrates
159г
🥩
Protein
89г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
For the marinade, mix unagi sauce, olive oil and lemon juice, and add salt. Pour the marinade over the fish and leave for 20 minutes.
Step 2
Preheat the oven to 210°C. Place the marinated salmon fillets in a baking dish and cook for 8-10 minutes.
Step 3
For the sauce, chop the onion and garlic as desired. In a deep saucepan, mix vegetable and butter, add onion and garlic. Fry over medium heat, stirring occasionally, for 10 minutes. Pour in white wine, add thyme and reduce the liquid by 3 times. Add cream and bring to a boil. Season the sauce with salt and sugar and strain through a fine sieve into another saucepan. Place the sauce on the fire and reduce by half, remove from heat.
Step 4
Before serving, add caviar and finely chopped dill to the sauce. Place the fish on plates and pour over the resulting sauce. Garnish with microgreens.
Enjoy your meal!
Follow the instructions step by step