Name: King Salmon with a Mustard Sauce
Ingredients: 4 Salmon Fillets, 6 to 8 ounces each cut into scaloppini; 4/5 ounces Butter melted in the microwave for a few seconds 10/15 MAX; 1 tablespoon Extra Virgin Olive Oil; 2 Shallots, minced; 1 cup Chardonnay; ¾ cup Chicken Stock; ½ cup Heavy Cream; 2 tablespoons Chives, chopped; 2 tablespoons Des Meaux Mustard; 1 to 2 healthy tablespoons of extra Butter if you like; Salt and Pepper to taste

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King Salmon with a Mustard Sauce

Chef Jean-Pierre

4.46 from 51 votes

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Servings

Calories

Recipe Video

Recipe Ingredients

4 Salmon Fillets, 6 to 8 ounces each cut into scaloppini
4/5 ounces Butter melted in the microwave for a few seconds 10/15 MAX
1 tablespoon Extra Virgin Olive Oil
2 Shallots, minced
1 cup Chardonnay
¾ cup Chicken Stock
½ cup Heavy Cream
2 tablespoons Chives, chopped
2 tablespoons Des Meaux Mustard
1 to 2 healthy tablespoons of extra Butter if you like
Salt and Pepper to taste

Recipe Instructions

Preheat Oven to 375ºF / 190ºC

If you are going to keep the skin be sure to scrape it with a knife like the chef did in the video. Season the skin with Fleur de Sel if you have it or use your favorite salt.
Salt and pepper the top side. Preheat your oven proof frying pan with clarified butter to 350ºF. Place the fish top side down for 2 to 3 minutes until golden brown.
In the meantime, start the sauce in a sauce pan. Heat some regular butter, when hot add the shallots and cook until translucent. Add the Chardonnay and let reduce by half. Add the stock, cream and cook for a couple minutes. Add the Chives, mustard, and salt and pepper to taste ingredients. Cook for 1 minute mix well.
If you are going to add more butter remove from heat add butter incorporate well and serve.

Notes

For the Boning Knife: click here

For the Cutting Board: click here

For the Fleur De Sel Salt: click here

For the Non-Stick Fry Pan: click here

For the Laser Thermometer: click here

For the Stable Instant Read Thermometer: click here

About
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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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King Salmon with a Mustard Sauce