Pan-Seared
Wild King Salmon with Sautéed Apples and Cider Reduction
Chef Brian Scheehser of Hunt Club at The Hotel Sorrento
– Seattle, WA
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Beurre Blanc
- 2 ounces white wine
- 1 small shallot, finely chopped
- 1 ounce heavy cream
- 1 ounce lemon juice
- 8 ounces butter
- Salt and pepper, to taste
Salmon
- 6 (5 ounce) portions wild salmon
- Salt and pepper, to taste
- 2 cups apple cider
- 6 apples, peeled, cored and sliced thin
- ¼ cup butter
- Chervil, for garnish
Method:
For Beurre Blanc:
Heat small saucepan over high heat. Add white wine and shallots.
Reduce heat to medium. Add heavy cream. Bring sauce to rolling boil.
Remove from heat and whisk in lemon juice, butter and season with
salt and pepper.
For Salmon:
Pan sear salmon until golden brown. Season with salt and pepper.
In saucepan reduce apple cider to maple syrup consistency. Sauté
apples lightly in butter before serving.
To Serve:
Place sautéed apples in center of plate. Top with seared
salmon. Lightly drizzle with Beurre Blanc and garnish with chervil.
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