103min 4 ppl
Salmon Vallée d'Auge
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 12 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 38g
Carbs 14g
Fats 36g
About this dish
A Normandy classic built on two techniques: a proper fond deglazed with dry cider and Calvados, and a crème fraîche sauce kept glossy by never letting it boil once the cream goes in — pan-seared salmon and sautéed apples finish the dish.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Medium shallotsfinely diced2 shallots
- Garlic clovesfinely sliced2 cloves
- ApplesCox or Braeburn, peeled, cored, cut into 1cm wedges2 medium
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh tarragonfinely chopped1 tsp
- lemon wedgesto serve4 wedges
Fish & Seafood
- Salmon fillets180g each, skin-on, pin-boned4 fillets
Dairy & Eggs
- Unsalted butter2 tbsp
- Full-fat crème fraîche200 ml
- Unsalted butterfor the apples1 tbsp
Tins & Jars
- Fish stock100 ml
Spices & Seasonings
- Flaky sea salt and white pepper1 to taste
Oils & Condiments
- Neutral oil1 tbsp
- Dry Norman ciderbrut de Normandie200 ml
- Calvados1 tsp
Utensils
- Wide sauté pan
- Small frying pan
- Meat thermometer
Method
1
Pat salmon fillets dry with kitchen paper. Season generously with flaky salt and white pepper on both sides. Finely dice the shallots, slice the garlic, peel and wedge the apples, and chop the herbs. Measure out the cider, stock, and crème fraîche.
Approx. 5 minutes
2
Place a wide sauté pan over medium-high heat. Add the neutral oil and 1 tbsp butter. Once the butter foam subsides, lay the salmon fillets skin-side down and cook for 4 minutes until the skin is deep golden and crisp — do not move them.
Approx. 4 minutes
3
Flip the fillets and cook for 2 minutes on the flesh side until an internal temperature of 63°C is reached on a meat thermometer. Transfer to a warm plate, skin-side up, and tent loosely with foil.
Approx. 2 minutes
4
Reduce the heat to medium. Add the remaining 1 tbsp butter to the same pan, then add the shallots and a pinch of salt. 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 Calvados and cook for 30 seconds, scraping up any browned bits from the base of the pan.
Approx. 1 minute
7
Pour in the cider and increase the heat to medium-high. Simmer for 5 minutes until reduced by half.
Approx. 5 minutes
8
Add the fish stock and simmer for a further 4 minutes until the liquid is syrupy and coats the back of a spoon.
Approx. 4 minutes
9
Reduce the heat to low. Stir in the crème fraîche and warm gently for 3 minutes, stirring, until the sauce is smooth and silky — do not allow it to boil or the cream will split. Taste and adjust seasoning.
Approx. 3 minutes
10
Meanwhile, in a separate small frying pan over medium-high heat, melt 1 tbsp butter and sauté the apple wedges for 4 minutes, turning once, until golden on both sides and just tender. Season lightly with salt.
Approx. 4 minutes
11
Return the salmon fillets to the sauce, skin-side up, and warm for 1 minute — just enough to heat through without overcooking.
Approx. 1 minute
12
Divide the salmon between four warmed plates. Spoon the sauce generously over and around each fillet, arrange the sautéed apple wedges alongside, and scatter over the parsley and tarragon. Serve with lemon wedges.
Approx. 3 minutes
