Herb Salmon in Yellow Sauce

Ingredients

• 800 gSalmon
• 220 gButter
• 60 gShallot
• 20 gParsley
• 10 gTarragon
• 24 gSardelle
• 30 gCapers
• 40 mlLemon juice
• 1 tspPepper
• 200 mlWhite wine
• 150 mlFish stock
• 5 gSalt

Instructions

1. 1

   Preparation

   • Clean the salmon, pat dry and cut into 4 even portions (about 200 g each).
   • Finely chop shallots, parsley and tarragon. Coarsely chop anchovy fillets, drain capers.
   • Squeeze the lemon juice. Crush the black pepper.
2. 2

   Gently poaching in herb-butter marinade

   • Melt 200 g butter in a wide saucepan over low heat; do not let it get hot.
   • Add the chopped shallots, parsley, tarragon, anchovies, capers, lemon juice and crushed pepper to the butter, stir and warm gently (do not boil).
   • Place the salmon in the warm marinade so the pieces are covered. Keep at very low heat (butter should remain liquid, not fry) for 2 hours, turning occasionally.
3. 3

   Searing and sauce

   • Heat 20 g butter in a large frying pan. Remove salmon portions from the marinade and sear on medium heat for 8–10 minutes, basting often with some of the warm marinade.
   • Strain the remaining marinade (butter with herbs, anchovies and capers) into a saucepan, add the white wine and fish stock and bring to a boil. Reduce for 5–8 minutes. Add lemon juice to taste and optionally 1–2 tbsp concentrated fish jus for more depth.
   • Season sauce with salt and pepper and serve with the seared salmon.