How to Sear Salmon Perfectly With a Delicious Tarragon & Shallot Cream Sauce
Hello friends, Salmon is one of my favorite meals, and also one of the easiest to cook! Today I want to share how I Sear my Salmon to Perfection every time! I also make a delicious Tarragon Cream Sauce and Carrot Puree to go along with this beautiful Salmon! Be sure to let me know what you think in the comments below.
Recipe Video
Recipe Ingredients
Prepare the Fish:
- 2 x 6-ounce portions of Salmon (170 grams each)
- Fleur de Sel Salt
- Pepper to taste
- 2 ounces 57 grams of Clarified Butter or your favorite Cooking Oil
Prepare the Sauce:
- 4 ounces 113 grams of Butter
- ¼ cup 60 grams Shallots chopped
- 1 ½ tablespoons 4 grams Fresh Tarragon chopped (use ½ tablespoon if using dry)
- ½ cup 120 ml White Wine (the Chef was using Gewurztraminer)
- 2 teaspoons 6 grams Garlic finely chopped
- ¼ cup 60 ml Heavy Cream
Prepare the Carrot Puree:
- 2 pounds approx. (907 grams) Carrots peeled and chopped
- 1 ½ teaspoon 3 grams Ground Cumin
- Salt and Pepper to taste
- 2 to 3 ounces 57 to 85 grams of Sweet Butter
- 2 tablespoons 8 grams Fresh Parsley chopped
Prepare the Broccolini or Broccoli Floret:
- About 12 to 15 florets, poached
- 2 tablespoons 30 ml of Garlic Olive Oil
- Salt and Pepper to taste
Recipe Instructions
Make the Fish:
Preheat Oven to 375ºF / 190ºC
- Season the fish with salt and pepper to taste.
- In an oven proof frying pan, heat the clarified butter, and when hot (350F/175C), add the fish on the serving side (the opposite of the bloodline). When golden brown, flip it to the other side and bake in the oven for about 5 to 6 minutes, depending on the size of your portion.
Make the Sauce:
- In a Reduction Pan, heat 2 ounces of butter. When hot, add the shallots and sweat them for a couple of minutes.
- Add the tarragon and white wine and let it reduce by half. Add the garlic, the cream, and another 2 ounces of butter.
Make the Carrot Puree:
- Poach the carrots until tender in chicken stock or water. Poach the carrots until tender in chicken stock or water.
- In a food processor, add the carrots, cumin, salt, and pepper, and process until very smooth. Add butter and parsley, and it is ready to serve.
Broccolini or Broccoli Floret:
- Quickly sauté the florets and season with salt and pepper.
- Note: Please make sure to adjust the seasoning according to your taste preferences. Enjoy your meal!
