Salmon with Crémant sauce
A simple but impressive dish. Excellent for that weekend meal or dinner with friends.
Dinner for two:
How to do it
Halve potatoes and cut carrots on an angle into nice bite sized chunks. Splash with olive oil and flaked sea salt.Put on separate baking trays and roast in oven at 230 degrees. The carrots will be done in 10-15 minutes and the potatoes after 30-35 minuets. Your looking for crispy on the outside and fluffy on the inside.
Make the Crémant sauce
Finely chop the shallot and fry in a small casserole with some olive oil. 5 minutes at medium heat should do. Add apple cider vinegar and cook for another 5 minutes.
Add 1 dl of Crémant and reduce for 3-4 minutes. Strain the liquid to get rid of the shallots. Put the liquid back in the casserole and add sour cream, curry powder, chives and a squeeze of lemon juice. Add a pinch of salt. Gently heat the sauce and keep it under a lid.
Prepare the salmon
Coat the salmon filet with extra virgin olive oil and smoked sea salt.
Fry in a medium hot pan using olive oil. Fry only on the skin side. Use a lid.
After frying for 4-5 minutes add 1 dl of Crémant and finely chopped parsley. Immediately cover with a lid to keep the Crémant steam inside. Steam for about 2 minutes.
Heat the plates in the oven. If you use cold plates, this dish will quickly turn cold as well.
Plate the dish starting with the Crémant sauce, covering the most of the plate. Place potatoes and carrots around. Finish with the steamed salmon in the middle.
This dish is excellent with a glass of Crémant.
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