1 lb. salmon fillet
Salt and pepper to taste
Vegetable oil, as needed
3 oz. dry white wine
1 cup heavy cream
1 tablespoon Dijon mustard
3 scallions, chopped
Fresh chopped dill, as needed, (optional)
Endeavor to procure a salmon of fillet of uniform thickness so it will cook evenly; 3/4 to 1-inch thick is ideal. Leave the skin in tact. Season the fish with salt and pepper and sear, skin side first in very hot oil. Do not use a non-stick pan as they are not conducive to developing a fond, (the intensely flavored caramelized bits on the bottom of the pan that will later be incorporated into the sauce). If you use a heavy bottomed, high quality skillet, allow the oil to get hot enough to just smoke, and place the fish undisturbed in the oil for the first few minutes, it will not stick. Once the first side is fully browned, flip and sear the other side. When the other side is browned remove the fish and keep warm. Add the wine and deglaze the pan, scraping the browned bits off the bottom. When the wine has reduced to about a third of its original volume add the cream.
Simmer and reduce the cream. After a few minutes add the mustard and salt and pepper. Reduce the sauce to almost the desired thickness and volume. Add the fish back in and warm up and coat the fish in the sauce. Finish with the scallions and serve. Fresh chopped dill also makes a nice finishing touch.
recipe and article courtesy of Chef Mark Vogel
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