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Grilled salmon with congac sauce

Based on 1 ratings

“Just lovely meal for everyone! @foodfordennis IG”

Difficulty

Medium 👍
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g salmon fillets
300 g potatoes
shallot
6 cl Cognac
100 ml water
350 ml cream
2 tsp veal stock
150 g carrots
150 g parsnips
2 tsp sugar

Utensils

  • grater
  • 2 saucepans
  • whisk
  • Strainer
  • frying pan
  • Step 1/9

    • 300 g potatoes

    Peel and boil the potatoes

  • Step 2/9

    • 150 g carrots
    • 150 g parsnips
    • grater

    Peel and grate carrots and parsnip. Save for later

  • Step 3/9

    • shallot
    • saucepan
    • whisk

    Heat a sauce pan to medium/high. Roughly chop the shallot, and add it the pan. Heat it for 1-2min

  • Step 4/9

    • 6 cl Cognac
    • 100 ml water
    • 2 tsp veal stock

    Add the water, congac and veal stock to the sauce pan. Let it shimmer and reduce to half

  • Step 5/9

    • Strainer

    Strain the pre-sauce, and disgard the shallots, and add the strained sauce back to the pan

  • Step 6/9

    • 350 ml cream
    • 2 tsp sugar

    Add the cream(200ml) and sugar to the sauce pan. Let it shimmer on low heat until serving

  • Step 7/9

    • saucepan

    Add the grated carrot/parsnip + the rest of the cream to a new sauce pan. Bring to a shimmer for 5-6min

  • Step 8/9

    • 250 g salmon fillets
    • frying pan

    Heat a pan to medium/high heat. Salt the salmon, add oil to the pan and fry the salmon 2min on each side. Inner temp: 45-50C/110-125F

  • Step 9/9

    Assembly!

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