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
Cuisine: French
Ingredients: 2 pcs salmon fillet; 2 tbsp clarified butter; 1 tbsp butter; 1 pcs shallot; 1 tbsp fresh tarragon; 0.5 tsp garlic; 60 ml white wine; 120 ml heavy cream; 400 g carrot; 500 ml chicken stock; 28 g butter; 1 pinch cumin; 200 g broccolini floret; 1 tbsp olive oil; 1 tbsp 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 meal 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

Cuisine French

Dietary Gluten-free

Ingredients

For the salmon

2 pcs salmon fillet
2 tbsp clarified butter

For the creamy tarragon sauce

1 tbsp butter
1 pcs shallot
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 stock
28 g butter
1 pinch cumin

For the broccoli

200 g broccolini floret
1 tbsp olive oil

For garnish

1 tbsp parsley

Instructions

1
Preheat 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 each side. Remember 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, until a deep golden-brown crust forms.
4
While the salmon is searing, melt butter in a separate skillet over medium heat. Add the finely chopped shallot and sauté until softened and translucent, about 2-3 minutes. Add the chopped fresh tarragon and minced garlic, continuing to sauté for another minute, until fragrant.
5
Deglaze the pan by pouring in 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 skillet and allow the mixture to gently simmer and reduce until the sauce reaches a light coating consistency.
7
For the carrot purée: add the cooked carrots to a food processor, then add the butter, a pinch of cumin, salt, and pepper. Blend until exceptionally smooth and creamy, adding a splash of the reserved chicken stock (from cooking the carrots), if needed, to achieve the perfect consistency. Keep the 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 preference (recommended internal temperature is 60°C for medium-rare).
9
As the salmon finishes cooking, enrich the cream sauce by whisking in a knob of cold butter, gently swirling off the heat to create a glossy emulsion.
10
In a separate skillet (or the same one used for the shallots), sauté the 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 onto 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, and arrange the sautéed broccoli pieces around the salmon.