Wild Salmon with Cress and Chive Cream Recipe
Wild Salmon with Cress and Chive Cream
Flavors of Belgium
Total time: 15 to 30 minutes
Preparation and cooking time: 20 minutes
Finishing time: 10 minutes
Difficulty: Average
Chef's Note
An original recipe from Pierre Wynants of Comme Chez Soi Restaurant in Belgium
Ingredients for 4 servings
- 500 g (18 oz.) net Salmon fillets, center-cut and skinless
- 50 ml (3 tbsp.) peanut oil
- 350 ml (1 1/2 cups) fish stock
- 100 ml (6 tbsp.) dry white vermouth
- 300 ml (1 1/4 cup) heavy cream (35%)
- 50 g (2 oz.) cress
- 50 g (2 oz.) spinach, washed and stems removed
- 20 chives, finely chopped
- 40 g (3 tbsp.) butter
- 1 lemon
- Salt and pepper

Preparation (20 minutes)

  1. Place the salmon fillets on a cutting board, skin side down; remove the meatiest part of the back to form  fillets of an even thickness so that they cook evenly;
  2. cut into 4 equal portions;
  3. in a blender, combine 50 ml (3 tbsp.) fish stock, the spinach and cress; mix finely; strain; set aside. 
Finishing (10 minutes)
  1. place 300 ml (1 1/4 cup) fish stock and the vermouth into a medium saucepan; bring to a boil and reduce by two-thirds; 
  2. add the cream and reduce again by three-quarters;
  3. remove from the heat and whisk in the butter; add the spinach and cress juice; reheat without boiling; season with salt, pepper and a little lemon juice; 
  4. heat the oil in two non-stick pans over high heat until the oil begins to smoke slightly; 
  5. add the salmon; cook for 30 seconds; turn and cook 30 seconds longer (the salmon should remain slightly rare). 
  • spoon 1 1/2 tbsp. of sauce into the center of each warmed plate; 
  • place the well-drained salmon on top and sprinkle with chives; 
  • add a few chives and red currants for garnish; 
  • serve immediately while very hot; pass the rest of the sauce separately; 
  • don't forget to place some sauce spoons on the table.
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