Salmon Oscar Recipe
medium rare, king crab, lobster claw, asparagus, bearnaise
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Ingredients
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Main Ingredients
Bearnaise Sauce
Method
Preparing the Salmon and Asparagus
- 1
Cook the Asparagus
In a pot of boiling salted water, blanch the asparagus spears for about 3-4 minutes until bright green and tender. Remove and plunge into ice water to stop the cooking process. Drain and set aside.
- 2
Cook the Salmon
Season the salmon fillets with salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the salmon for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and keep warm.
Preparing the Bearnaise Sauce
- 3
Make the Reduction
In a small saucepan, combine the shallots, white wine vinegar, and dry white wine. Simmer over medium heat until reduced to about 2 tablespoons. Strain the mixture and set aside to cool.
- 4
Combine Ingredients
In a heatproof bowl, whisk the egg yolks until slightly thickened. Gradually add the cooled reduction and place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture is thick and pale.
- 5
Add Butter
Slowly add the melted unsalted butter to the egg mixture, whisking constantly until fully incorporated. Stir in the chopped tarragon, salt, and black pepper. Remove from heat and set aside.
Assembling the Dish
- 6
Plate the Salmon
On each plate, place a salmon fillet as the base. Top each fillet with a generous amount of king crab meat.
- 7
Add Lobster Claw
Garnish each salmon fillet with a lobster claw, placing it neatly on top of the crab meat.
- 8
Add Asparagus and Sauce
Arrange the blanched asparagus spears around the salmon. Drizzle the bearnaise sauce generously over the salmon, crab, and lobster.