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, combine vinegar, champagne, shallots, and aromatics. Reduce by two-thirds, then strain. As with the Béarnaise sauce base in restaurants, the vinegar-wine base for beurre blanc can be made in advance. Just before service, add heavy cream and reduce until it thickens. Gradually add cubed butter, whisking constantly over low heat. This step is called "monté au beurre." Do not let the beurre blanc boil—keep it warm until ready to serve.
Roasted Fennel
- Trim, halve, and rinse the fennel under water, or let it soak overnight. Save the scraps for your next fish or vegetable stock. Drain and pat the fennel dry. Heat a frying pan with olive oil and butter. Lay the fennel skin-side down, cover, and cook over medium-low heat for 15 minutes. Remove the lid, add soy sauce, and flip the fennel. Continue cooking, uncovered, until caramelized. Transfer the roasted fennel to a plate and keep warm. Reserve the frying pan to cook the salmon.
Pan-Seared Salmon
- Start cooking the salmon when the fennel and sauce are ready. To remove any remaining moisture from the salmon skin, scrape it with a knife and pat it dry. Wet fish skin compromises its crispiness. Reheat the frying pan, add a thin stream of oil, and season the pan with some grey salt. Sear the salmon skin-side down over medium heat for 5 minutes. Add butter, herbs, and crushed garlic. Flip the salmon and cook for about 3 minutes flesh-side down. Give the sides a good sear. When the fish is cooked, turn off the heat or set it to the lowest setting, and keep the salmon skin-side down until ready to serve (5 minutes max).
Plating
- Place the fish in the center of the hot serving plates. Add the roasted fennel, beurre blanc, and your choice of carbs. Season with freshly ground white or black pepper if desired. Bon appétit!
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