Crispy Salmon with Roasted Fennel

Salmon is the go-to choice for many seafood lovers, and for good reason. Its rich flavor and buttery texture make it a true delicacy. However, achieving the perfect sear and tender flesh can be a challenge, even for experienced cooks. But fear not, because I'm here to guide you through the process step by step! With my tips, you'll be able to recreate the same sear you'd find in a high-end restaurant, right in the comfort of your own kitchen. One of the secrets to a successful pan-seared salmon is knowing how to flip it without damaging the skin. I'll be sharing my technique for a seamless flip that guarantees a perfectly cooked fish every time. No more worries about the skin sticking to the pan or falling apart! You've always wanted to achieve that restaurant-style sear on your salmon, and now you're in!

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Champagne Beurre Blanc

In a small saucepan, gather vinegar, champagne, shallots and aromatics. Reduce by two-third, and sieve. In restaurants, and like the Béarnaise sauce base, beurre blanc vinegar-wine base can be made in advance. Right before the service, add heavy cream and let reduce until it thickens up. Add cubed butter gradually whisking constantly on low heat. This step is called ''monté au beurre". Not not boil beurre blanc – keep warm until ready to serve.

Roasted Fennel

Trim, halve and rinse fennel under water, or allow to soak in water overnight. Save scraps for your next fish or veggie stock. Drain and pat dry fennel. Heat up frying pan with olive oil and butter. Lay fennel skin side down, cover and let cook for 15 minutes on medium-low heat. Remove the lid, add soy sauce and flip fennel. Continue to cook until caramelization is reached; uncovered. Transfer roasted fennel to a plate, and keep warm. Save frying pan to cook the salmon.

Pan-Seared Salmon

Start cooking salmon when fennel and sauce are ready. To remove remaining moisture left on salmon skin, scrap it using a knife and pat dry. Wet fish skin compromises its crispiness. Reheat frying pan, add a thin stream of oil and season bottom pan with some grey salt. Sear salmon skin side down on medium heat for 5 minutes. Add butter, herbs and crushed garlic. Flip salmon and cook for about 3 minutes flesh side up. Give a good sear on the sides. When fish is cooked, turn off the heat or lowest sitting on the stove and keep salmon skin side down until ready to serve (5 min max).

Plating

On warm plates, place the fish in the center. Add roasted fennel, beurre blanc and carbs. Season with white or black ground pepper if desired. Bon appétit!

crispy salmon with champagne beurre blanc

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