Salmon with Dill
Ingredients
- 600 gOncorhynchus kisutch (in 4 fillets)
- 1 pcOnion (finely minced)
- 20 gUnsalted butter
- 100 mlDry white wine
- 200 mlIsigny cream
- 1 pcDill (fresh, chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
Method
A salmon fillet with pearly flesh, coated in a creamy sauce where dill brings its herbal freshness. The sauce must be bound, glossy, and generously coat the fish.
- 1
Pat the salmon fillets dry with a clean cloth. The skin must be very dry to ensure even cooking without the flesh sticking.
- 2
Finely mince the onion. Sweat it in a saucepan with butter without browning until it becomes translucent.
- 3
Deglaze with the dry white wine. Reduce over high heat until only a syrupy liquid remains at the bottom.
- 4
Add the Isigny cream. Bring to a boil then lower the heat. Let it reduce gently until the sauce coats the back of a spoon.
- 5
Pan-sear the salmon over medium heat. The flesh should remain pink at the center and flake away under the pressure of a fork.
- 6
Chop the dill at the last moment. Stir it into the sauce off the heat with a squeeze of lemon juice to cut through the richness of the cream.
Frequently asked questions
How do you get this dish right?
- Never boil the dill, it will lose its fragrance and turn bitter.
- If the sauce is too thick, thin it with a spoonful of your vegetables' cooking water.
How long does this dish keep?
Eat immediately. Reheated salmon loses its melting texture.
