Parmesan Crusted Salmon | Lemon Tarragon Reduction
Serving | 4
Ingredients | Salmon
Four 6 oz salmon filets (Tranche cut) skin off (Scottish or Alaskan | Sustainable)
1 cup grated parmesan (Good quality)
½ cup clarified butter
2 tablespoons clarified butter
Kosher salt and fresh cracked black pepper to taste
Method | Parmesan Crusted Salmon
Season both sides of salmon with salt and pepper
Coat ¼ cup of grated parmesan on each piece of salmon
Heat sauté pan with clarified butter on high heat
Place salmon parmesan-side down and turn heat down to medium high heat
Sear for 4 minutes or until a crisp and brown
Turn and continue to cook 3-4 minutes until internal temp is 125F
Let rest for 5 minutes
*Ingredients | Lemon Tarragon Reduction *
1 tablespoon olive oil
2 tablespoons peeled garlic | minced
3 tablespoons peeled shallot | small diced
1 cup white wine | Chardonnay
3 cups fish stock
2 lemons | zest and juice
4 tablespoons fresh chopped tarragon (reserve 1 tablespoon for garnish)
1 tablespoon fresh chopped Italian parsley
½ cup heavy cream
Kosher salt and fresh cracked black pepper to taste
*Method | Lemon Tarragon *
Heat saute pan on medium high heat with olive oil
Saute garlic and shallots until translucent
Deglaze with white wine and reduce
Add fish stock, lemon juice and zest lower to medium heat and bring to simmer
Add cream, tarragon and parsley and reduce
Season with kosher salt and fresh cracked black pepper and add parsley
When plating, present the sauce on the bottom of the plate and present the parmesan crusted side. Garnish with fresh tarragon.
