86min 4 ppl
Roasted Salmon with Girolles
33 minutes
4 people
Hardover 60 min or 12+ steps
33 min · 14 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 42g
Carbs 8g
Fats 38g
About this dish
Skin-side searing over high heat renders the salmon skin lacquer-crisp, while a foaming girolle cream sauce ties the mushrooms' earthy sweetness to the fish in the way brasserie kitchens have done for decades.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Girolle (chanterelle) mushroomsbrushed clean, larger ones halved400 g
- Echalion shallotsfinely diced2 whole
- Garlic clovesfinely sliced3 cloves
- Flat-leaf parsleyfinely chopped1 tbsp
- Tarragon leavesfinely chopped1 tbsp
Fish & Seafood
- Skin-on salmon filletspavé-cut, pin-boned, patted dry4 x 180g
Dairy & Eggs
- Unsalted butterdivided60 g
- Double cream100 ml
Tins & Jars
- Fish stock150 ml
Spices & Seasonings
- Fleur de sel and freshly cracked black pepper to taste
Oils & Condiments
- Neutral oilsuch as grapeseed or sunflower2 tbsp
- Dry white wine80 ml
- Lemon juicefreshly squeezed1 tsp
Utensils
- Wide sauté pan
- Heavy-based ovenproof skillet
- Meat thermometer
Method
1
Pat the salmon fillets completely dry with kitchen paper and season the flesh side only with salt and pepper. Score the skin lightly with three shallow cuts to prevent curling. Measure and prepare all remaining ingredients before cooking begins.
Approx. 5 minutes
2
Heat 1 tbsp neutral oil in a wide sauté pan over high heat until shimmering. Add the girolles in a single layer without crowding and cook undisturbed for 2 minutes until golden on one side.
Approx. 2 minutes
3
Toss the girolles and cook for a further 2 minutes until just tender and any released liquid has evaporated. Season lightly, then transfer to a plate and set aside.
Approx. 2 minutes
4
Reduce the heat to medium. Add the remaining 1 tbsp oil to the same pan. Add the shallots and cook for 3 minutes, stirring, until softened and translucent.
Approx. 3 minutes
5
Add the garlic and cook for 1 minute, stirring constantly, until fragrant but not coloured.
Approx. 1 minute
6
Pour in the white wine and cook for 2 minutes until almost fully reduced, scraping any fond from the base of the pan.
Approx. 2 minutes
7
Add the fish stock and cook for 3 minutes until reduced by half.
Approx. 3 minutes
8
Stir in the double cream and cook for 2 minutes until the sauce lightly coats the back of a spoon. Remove from heat and keep warm.
Approx. 2 minutes
9
Place a heavy-based ovenproof skillet (ideally stainless or cast iron) over high heat until it begins to smoke. Add 1 tbsp of the butter and swirl to coat. Lay the salmon fillets skin-side down, pressing gently for the first 30 seconds to ensure full contact.
Approx. 2 minutes
10
Cook skin-side down for 4 minutes without moving, until the skin is deep golden and the opacity has crept three-quarters of the way up the flesh.
Approx. 4 minutes
11
Flip the salmon and cook for 90 seconds on the flesh side. Use a meat thermometer to confirm an internal temperature of 63°C at the thickest point for perfectly cooked, just-set fish.
Approx. 2 minutes
12
Transfer the salmon to a warm plate to rest. Return the cream sauce to a gentle heat and fold in the reserved girolles to warm through for 1 minute.
Approx. 1 minute
13
Add the remaining butter to the sauce off the heat, swirling until melted and glossy. Stir in the parsley, tarragon, and lemon juice. Taste and adjust seasoning.
Approx. 2 minutes
14
Spoon the girolle cream sauce into warmed shallow bowls, set a salmon pavé skin-side up on top, and finish with a pinch of fleur de sel.
Approx. 2 minutes
