@@cassidylopez671it's not just the best part, it's required to extract herb flavors and it's essential to creating a Veloute sauce, which this is, essentially.
Had to write this one out, dude talks fast. Season salmon, cook in a pan in oil to a nice golden crust on the outside, until it is just about cooked in the middle. Then remove from the pan and through in the butter, fry the shallots, and garlic, lemon zest. Simmer and cook slowly. Then slowly add in the chicken stock and cream, syit in some lemon juice and dijon mustard. Add in pepper to your taste, stir, add the salmon back in, top with a garnish. In the video he has asparagus and roasted potatoes, which I love. I'm sold :-) I will cook it this weekend!!!! :-)
(Copied from site in description) Equipment: Large Non-Stick Pan & Tongs Wooden Spoon Sharp Knife & Chopping Board Jug (for stock) Fine Grater or Zester (for lemon) Paper Towels Ingredients (check list): ▢ 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each) ▢ 3/4 cup / 180ml Chicken Stock ▢ 1/2 cup / 120ml Heavy/Double Cream, at room temp ▢ 4 tbsp / 2oz / 60g Unsalted Butter, ▢ 1 Lemon, zested and halved ▢ 2 small Shallots, very finely diced ▢ 2 large cloves of Garlic, very finely diced ▢ 1 tsp Dijon Mustard ▢ 1/2 tbsp Olive Oil ▢ 1/2 tsp Black Pepper, plus more as needed ▢ 1/4 - 1/2 tsp Salt, plus more as needed ▢ 1 tbsp finely diced Fresh Parsley, to serve
Pat the salmon dry with paper towels then season both sides with salt and pepper. Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium. Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn't burn). Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer. Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce. Serve with fresh parsley
I was absolutely this robust dish called for white wine and am baffled but pleased it doesn't include it. A Muslim friend wanted to see recipes without its inclusion as he always felt tempted, even if its cooked out.
Chicken stock, cream, lemon zest, shallots, garlic, dejon mustard
Don’t forget butter the best part
@@cassidylopez671it's not just the best part, it's required to extract herb flavors and it's essential to creating a Veloute sauce, which this is, essentially.
What kind of cream?!
@@lenamatt3387heavy whipping cream I’m assuming
And butter
Had to write this one out, dude talks fast. Season salmon, cook in a pan in oil to a nice golden crust on the outside, until it is just about cooked in the middle. Then remove from the pan and through in the butter, fry the shallots, and garlic, lemon zest. Simmer and cook slowly. Then slowly add in the chicken stock and cream, syit in some lemon juice and dijon mustard. Add in pepper to your taste, stir, add the salmon back in, top with a garnish. In the video he has asparagus and roasted potatoes, which I love. I'm sold :-) I will cook it this weekend!!!! :-)
Thanks! Great help🙏😊
Thanks for the recipe ❤
Thank you dude.
Merci à vous d avour bien expliquesurtout pour une Francaise comme moi. Quelle quantité de bouillon ? Bouillon de poisson ??
Tried it! SO GOOD!!
(Copied from site in description)
Equipment:
Large Non-Stick Pan & Tongs
Wooden Spoon
Sharp Knife & Chopping Board
Jug (for stock)
Fine Grater or Zester (for lemon)
Paper Towels
Ingredients (check list):
▢ 4x boneless skinless Salmon Fillets, take out the fridge 15-30 mins before needed (approx 4-5oz / 120-150g each)
▢ 3/4 cup / 180ml Chicken Stock
▢ 1/2 cup / 120ml Heavy/Double Cream, at room temp
▢ 4 tbsp / 2oz / 60g Unsalted Butter,
▢ 1 Lemon, zested and halved
▢ 2 small Shallots, very finely diced
▢ 2 large cloves of Garlic, very finely diced
▢ 1 tsp Dijon Mustard
▢ 1/2 tbsp Olive Oil
▢ 1/2 tsp Black Pepper, plus more as needed
▢ 1/4 - 1/2 tsp Salt, plus more as needed
▢ 1 tbsp finely diced Fresh Parsley, to serve
Thank you ❤❤❤
Thank you!
Спасибо !❤
I just tried it. It came out really really good. It was amazing ❤ so enjoyable
Me too
Made this for dinner tonight. So tasty and amazing! 😊
THANK you!!! It turned out delicious!
One of the few fish recipies where it not only looked good, but tasted good as well.
I will try it❤it looks so delicious!!!
Made it tonight for a family of 6. Everyone loved it. Thank you.
I used this recipe for my exam and it was banging
This turned out great! Thank youu!!😋
I added cooking wine for the sauce. Cilantro for garnish instead worked great as well!
I just tried this recipe and my family loved ot so much ❤🥰 thankyou 🎉
Literally what I needed
So good
Agree! This looks Deli
Forgot the Dijon mustard but this was still good!! Definitely don’t want to forget it next time! Hubby loved it!
Looks absolutely delicious 🎉
Pat the salmon dry with paper towels then season both sides with salt and pepper.
Add olive oil to a large non-stick pan over medium-high heat. Add the salmon and fry for a few mins on each side, or until they build up a golden crust and are just about cooked through the centre. Remove them from the pan and lower the heat to medium.
Melt in the butter then fry the shallots for a couple of mins, or until they just about start to take on colour. Add in the garlic & lemon zest and fry for another 30 seconds (careful the garlic doesn't burn).
Pour in the chicken stock then stir in the cream. Stir in the Dijon mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer.
Give it all a good stir and simmer until the sauce thickens, around 5 mins. Season to taste, then add the salmon back in (alongside any resting juices) and baste in the sauce.
Serve with fresh parsley
It looks delicious 😋
Stunning ❤❤❤
I made, the fish, sauce, asparagus, potato’s, EVEYRTHING, and I rate it..
100000000000000000/10 :D a must make
Made this tonight. It was the bomb!
We have full video or detailed recipe?
Final presentation with baby potatoes, Asparagus is attractive
I alway thought if you mix lemon juice and cream together it will spilt
Yummy.......... ❤
Hi Sir What kind of season you have put
can i have exact ingredients
Great recipe
Is there a recipe so we have directions?
Link is in the description.
What type of cream?
Help! How long do you cook the salmon on each side? Thank you
It was delicious. Thank you.
We put this on gnocchi. Turned out good
Making this tonight with tomato feta pasta and peas
Is that a non-stick pan?
Good for a diabetic?
Can someone tell me the ingredients for sauce?
I was absolutely this robust dish called for white wine and am baffled but pleased it doesn't include it. A Muslim friend wanted to see recipes without its inclusion as he always felt tempted, even if its cooked out.
Wat kind of cream used
What cream?
What kind of cream is it like heavy whipping or???
Yes heavy cream
As an Italian, It is a big no no combining milk with fish
Slow down...
im so hungry!
In New Zealand, you will pay $46 per kg of salmon. Food for the rich certainly.
Try coconut cream instead…👌🏾
😋😋😋😋
Don’t add too much dejon mustard! 😢.. my mistake
Ah oui, quelle quantite de chaque ingrédients ???
Why put chicken stock. Put some fish fumet. And the zest at the end.
🤤🤤🤤
Looks good but too heavy for me. I like a buerre blanc personality. But still looks good.
Let’s eat🎉🎉🎉❤
Mais ou est votre recette???????
You ate my brother 😭
You
Why such a hurry.....
No godd no sos salmon
Hmmm....
you could've said it faster man haha
I could not understand what you were saying
Replayed 10 times cause he brushes over ingredients
He has a webpage worth a visit.
It's so HARD to understand what you saying What the ingredients are???
Where’s the recipe ffs?
There is a link in the description.
Nope not any measurements
They are on the webpage.
The word is shallots, not shhh lots. It's like your forgot there's an A in the word.
Accents exist. Get used to them.
you* it’s like you forgot how to spell. get a grip.
Not everyone is low class American. What a loser. I love the way he pronounces shallots.
Eyy your too fast talking 😮
made this recipe twice cuz its so damn yummy 😋 ty bro