Wild Atlantic Salmon Recipe
Braised Baby Fennel, Confit Tomato, Wild Mushrooms, Moscatel Beurre Blanc
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Ingredients
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Main Ingredients
Moscatel Beurre Blanc
Garnish
Method
Preparation of Ingredients
- 1
Prepare the Salmon
Pat the wild Atlantic salmon fillets dry with paper towels and season both sides with salt and white pepper. Set aside.
- 2
Prepare the Baby Fennel
Trim the tops and bottoms of the baby fennel, slice them in half lengthwise, and set aside.
- 3
Prepare the Tomatoes
Preheat the oven to 150°C (300°F). Place the cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 30 minutes or until slightly wrinkled and soft.
- 4
Prepare the Mushrooms
Clean the wild mushrooms with a damp cloth and slice them if they are large. Set aside.
Cooking
- 5
Braised Baby Fennel
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the baby fennel, cut side down, and cook for 4-5 minutes until browned. Add a splash of water, cover, and let simmer for about 10-12 minutes until tender.
- 6
Cook the Wild Mushrooms
In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the wild mushrooms and sauté for 5-7 minutes until golden and tender. Season with salt and pepper to taste.
- 7
Sear the Salmon
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes until cooked through.
- 8
Prepare the Moscatel Beurre Blanc
In a saucepan, combine the chopped shallots and white wine. Bring to a boil and reduce until only about 2 tablespoons of liquid remain. Add the heavy cream and bring to a simmer. Slowly whisk in the chilled butter, one cube at a time, until the sauce is smooth and creamy. Season with salt and white pepper.
Plating
- 9
Serve the Dish
On each plate, place the braised baby fennel, top with the seared salmon fillet, and arrange the sautéed wild mushrooms around. Drizzle the Moscatel beurre blanc over the salmon and garnish with roasted cherry tomatoes and fresh dill or chives.
