Wednesday, 9 November 2016

HOW TO MAKE PAN FRIED SALMON

PAN FRIED SALMON WITH ROSEMARY CREAM SAUCE AND ONION SOUP INGREDIENTS AND PROCEDURES.



Ingredients:

Pan Fried Salmon
500 g Salmon Fillet (Sliced into 3 portions)
Salt
Pepper


Rosemary Cream Sauce
3 Sprigs Rosemary
3 Cloves Garlic (Minced)
2 Tbsp Butter
1 Tbsp Olive Oil
3 Tbsp Flour
½ Cup Cream
1 Cup Chicken Stock
¼ Cup Parmesan Cheese
1 Pc Lemon

Onion Soup
500 g White Onion (Thinly Sliced)
½ Cup Butter
3 Cloves Garlic (Sliced)
2 Pcs Bay Leaf
¼ Cup Dry White Wine
1.5 L Beef Stock
Baguette
Gruyere Cheese

1. To make pan fried salmon, season salmon with salt and pepper then pan fry for 6 minutes on each side.
2. To make Rosemary Cream Sauce, heat butter and oil then add garlic and rosemary. Infuse for 2 minutes then add in flour, continue to cook for 2 minutes then add in chicken stock. Simmer until thicken then add in cream. Add in Parmesan cheese then squeeze in lemon. Season with salt and pepper.
3. To make onion soup, caramelize onion with butter then add in garlic. Continue to cook for 2 minutes then deglaze with wine. Add in bay leaf and beef stock. Simmer for 5 minutes then ladle on serving bowls. Top baguette and Gruyere cheese then broil/use torch to melt cheese. Serve with pan fried salmon.

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