A divine French culinary creation that will expand your pallet and cooking skills. This recipe being passed down to me from a previous owner of a 5 star restaurant has opened my eyes to the reason French cookery is considered some of the best in the world. The ingredients used are rather simple broken down but when combined together create a fish course that could be up their with the best.

Preparation time: 15  minutes      Cooking Time: 10 minutes  For: 1 Portion    
  • Large Salmon Fillet or Steak (Approx. 200 g)
  • 1/4 of a lemon for the Beurre Noisette
  • 1/4 of a lemon to season the salmon
  • 1 Dessert Spoon of Capers
  •  50 g Butter
  • 2 Tbsp. Olive oil for the salmon
  • Approx. 1 tsp olive oil for the mushrooms and the egg
  • Enough Flour to coat the fish
  • Ground black pepper to taste
  • Salt to taste
  • 1 tsp. chopped parsley
  • 1 Egg
  • 4 Anchovy fillets
  • 2 Cherry tomatoes, peeled and halved
  • 2 Chestnut mushrooms , stalks removed

Tips and Tricks: To peel the cherry tomatoes, make a small cross hatch slit on the base of tomato and blanch them in boiling water followed by an ice bath. Once cooled the skin should just peel off with ease. When buying the salmon ensure it has a good thickness to it, allowing you to control how pink you like it in the middle keeping the fish nice and moist.

  1.  Wash the salmon in salt water and dry on a clean cloth.
  2. Season the salmon with salt and pepper and dredge with flour.
  3. Pre-heat either a griddle pan or grill on a high heat to cook the mushrooms.
  4. On a medium heat pan fry the salmon in a mixture of the oil and butter, turning the salmon only once during the cooking process
  5. After turning the salmon over for the first time begin cooking the grilled mushrooms.
  6. When the salmon is almost cooked begin frying the egg on a low heat, ensuring the yolk stays runny.
  7.  Once cooked place the salmon on the serving dish, squeeze over lemon juice and cover with egg.
  8. Criss cross egg with anchovy fillets and pepper with capers.
  9. Cut the grilled mushrooms (hot) into thirds and place on top of the salmon along with the tomatoes.
  10. With the remainder of the butter used to cook the salmon make a Beurre Noisette  by squeezing the lemon juice into the hot pan (the butter should have already gone a nutty brown at this point). Immediately place over salmon to prevent burning.
  11. Sprinkle chopped parsley on the mushroom and tomato and serve.

Tips and Tricks: The key to this recipe is timing, timing and more timing. Knowing when to begin to cook the mushrooms and egg is something that comes with practice, keeping everything hot is rather tricky considering how quickly the mushrooms go cold. When coming to make the Beurre Noisette for the salmon if the butter is already to brown at this point then there is time to make one fresh so don’t worry (If it’s to brown it will have a more bitter than nutty taste). The main reason that this has probably happened is that the temperature used to cook the salmon was to high, browning the butter before the salmon was cooked.

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