Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce

Ingredients for making the Pan Seared Salmon

• 1 clove garlic
• ½ cup flat leaf parsley, finely chopped
• 1 lemon, zested
• Salt
• Ground black pepper
• 2 tbs olive oil
• 4 thick salmon fillets, skin on, de-boned

Ingredients for Bearnaise Sauce

• 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
• 3 tablespoons minced shallots
• Kosher salt and freshly ground black pepper
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 large egg yolks
• 1 tablespoon (or more) fresh lemon juice
• 1 tablespoon finely chopped fresh tarragon

Making of Bearnaise Sauce

1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice,

Potato mash

• 200g peeled potatoes
• ½ cup cup sour cream
• 75g butter
• Sea salt
• 50g baby spinach leaves, picked
• 30 gms button mushrooms

Method of making the Salmon

• In a heavy bottomed pan drizzle olive oil along with fresh herbs and seared the salmon fillet until it becomes crisp and get into the flavor. Line a baking tray with baking paper and place on the fish, using a spoon, Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.
• For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach & mushrooms toss to wilt with olive oil and season with salt and pepper.
• To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the bearnaise sauce.

Please note

Please have a look on the bearnaise recipes, you can prepare the sauce in advance and use as required. enjoy this fabulous dish with your love ones.