Here’s how to get your plate of Pan-fried Norwegian Salmon:
- Norwegian Salmon
- Shallot onion
- Dry white wine
- Full fat cream
- Unsalted butter
- Caviar (optional)
Sauce: Cut the shallot onion and sauté in saucepan together with a tablespoon of oil on medium heat. Add white wine and cream; reduce the heat to about 1/2. Add small cubes of unsalted butter while whisking rapidly. It’s important that the sauce is not cooking. In the end, add some caviar (optional), and flavour with lemon and salt.
Salmon: In a frying pan add one tablespoon of frying oil and set it on medium heat. Add the salmon with the skin down in the pan. Leave it in the pan until you a get good colorisation on the salmon. Flip it and turn down the heat. Now you can either put it in an oven until it is about 40 degrees in the center of the fish, or cover with a lid to cook further in the pan. You can add 1-tablespoon butter to the pan and let it ooze over the fish to get a good flavour.
Pan-fry the slices of cauliflower in frying oil and fry on both sides to give them a nice golden colour. Add some butter and salt and cook until tender.