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Pan-fried salmon with shallots recipe

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Created by Gabriel Gaté and prepared by Philippe Mouchel

3 comments

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Rating:

4/ 5 stars 11 Votes

Cuisine: French
Serves 2

Bagneres-De-Luchon - Pau

Today chef, Gabriel Gaté, discusses the food of the Pyrenees and Béarn regions where duck fat is often used in cooking instead of butter. Master chef, Philippe Mouchel, prepares an easy dish of salmon with shallots, and sommelier, Christian Maier, matches the food with a regional white wine. For more Tour news, visit the SBS Tour de France website .

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Looking for more salmon recipes? Jill Dupleix's rice noodles with salmon, lime and mint recipe is a great dinner option no matter the time of year. You might also like Luke Nguyen's Vietnamese chargrilled salmon salad recipe, or Tetsuya Wakuda's Tasmanian Huon salmon in sake marinade recipe.

Ingredients

3 shallots, finely chopped
3 tbsp sherry vinegar
4 tbsp dry white wine, e.g. chardonnay
Salt and freshly ground black pepper
2 salmon fillets, skin on
1 tbsp olive oil
30 g butter
1 tbsp finely cut tarragon leaves
A few sprigs of chives for garnish

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Preparation

Place the shallots in a saucepan with the sherry vinegar and dry white wine. Season with salt and pepper. Bring to a simmer and cook until almost all the liquid has evaporated.

Season the salmon with salt and pepper.

Heat the olive oil in a non-stick pan. Add the fish and cook, skin-side down, for about
5 minutes. Turn the fish over. Remove the pan from heat.

Add the butter and tarragon to the shallot reduction. Stir until the butter melts.

Drizzle a little of the shallot sauce on serving plates. Top with the salmon and top with more sauce. Garnish with sprigs of chives.

Serve with steamed potatoes.

If you enjoyed this Pan-fried salmon with shallots recipe then browse more French recipes, seafood recipes, quick recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 467 French Restaurants.

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8.	The Loose Box		Mundaring
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Comments (3)

23 Jul 2010 08:28 AEST

Peter

Wollongong

Fantastic

I modified it a bit so as to use what I have in the garden and cupboard. I changed the tarragon for Lemon Balm and used a good quality balsamic instead of the sherry vinegar. On the side I did the spuds as per Christian's mate, and added snow peas and red capsicum for bit more colour on the plate. I am not sure of the appropriate french term, but in Wollongong it was a winner.

Agree(0 people agree)

Disagree(0 people disagree)

22 Jul 2010 08:55 AEST

P Sherman

Wallaby Way

Solution

I had the same problem as Christian but I found a solution. Use a heavy pan with a lid and sit a brick on the lid - that stops the fish getting out. Voila!

Agree(1 people agree)

Disagree(1 people disagree)

21 Jul 2010 10:02 AEST

Christian

Adelaide

Difficult

This is really hard to make. Every time I put the salmon in the pan it wriggles and jumps out. Right now I have 5 salmon flapping about behind my stove and they're starting to smell. Lucky I have a cat.

Agree(2 people agree)

Disagree(2 people disagree)

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