Pan-Seared Salmon with Creamy Tarragon Sauce and Carrot Purée

Name: Pan-Seared Salmon with Creamy Tarragon Sauce and Carrot Purée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 pcs salmon fillet; 2 tbsp clarified butter; 1 tbsp butter; 1 pcs shallots; 1 tbsp fresh tarragon; 0.5 tsp garlic; 60 ml white wine; 120 ml heavy cream; 400 g carrot; 500 ml chicken broth; 28 g butter; 1 pinch cumin; 200 g broccolini floret; 1 tbsp olive oil; 1 tbsp fresh parsley

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Indulge in this refined yet simple dish, showcasing perfectly pan-seared salmon served atop vibrant carrot purée, complemented by a rich, creamy tarragon and shallot sauce. A restaurant-quality dish, easily recreated in your own kitchen.

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Pan-Seared Salmon with Creamy Tarragon Sauce and Carrot Purée

Prep time 15 min

Cook time 25 min

Servings

🍳

Difficulty Medium

Category Fish dishes

Ingredients

For the Salmon

2 pcs salmon fillet
2 tbsp clarified butter

For the Creamy Tarragon Sauce

1 tbsp butter
1 pcs shallots
1 tbsp fresh tarragon
½ tsp garlic
60 ml white wine
120 ml heavy cream

For the Carrot Purée

400 g carrot
500 ml chicken broth
28 g butter
1 pinch cumin

For the Broccoli

200 g broccolini floret
1 tbsp olive oil

For Garnish

1 tbsp fresh parsley

Instructions

1
Preheat your oven to 190°C.
2
Season the salmon fillets generously with salt (preferably Fleur de Sel if you have it) and freshly ground black pepper on all sides. Be sure to pay special attention to the presentation side.
3
In an oven-safe skillet, heat clarified butter over medium heat. Once the butter is hot, gently place the salmon in the skillet, skin-side down (or presentation side down). Sear for about 3-4 minutes, or until a deep golden-brown crust forms.
4
While the salmon is searing, melt butter in a separate saucepan over medium heat. Add the finely minced shallots and sauté until softened and translucent, about 2-3 minutes. Add the chopped fresh tarragon and pressed garlic, continuing to sauté for another minute, until fragrant.
5
Deglaze the pan by adding the white wine (such as Gewürztraminer or Chardonnay). Allow the wine to reduce by half its volume, remembering to scrape up any flavorful browned bits from the bottom of the pan.
6
Add the heavy cream to the pan and allow the mixture to gently simmer and reduce until the sauce reaches a light coating consistency.
7
For the carrot purée: add cooked carrots to a food processor, then add butter, a pinch of ground cumin, salt and pepper. Process until exceptionally smooth and creamy, adding a touch of the reserved chicken stock (from cooking the carrots) if needed to reach the perfect consistency. Keep purée warm.
8
Transfer the skillet with the seared salmon to the preheated oven for about 5-6 minutes, or until the salmon is cooked to your liking (recommended internal temperature is 60°C for medium).
9
As the salmon finishes cooking, enrich the cream sauce by swirling in a pat of cold butter, gently stirring off the heat to create a glossy emulsion.
10
In a separate pan (or the same used for the shallots), sauté blanched broccoli florets in a drizzle of olive oil with salt and pepper for about 2-3 minutes, until bright green and tender-crisp.
11
To serve, spread a generous spoonful of carrot purée on a plate. Carefully place the cooked salmon fillet on top of the purée. Spoon the creamy tarragon sauce over the salmon. Garnish with fresh chopped parsley if desired, arrange the sautéed broccoli pieces around the salmon.