Atlantic Salmon With An Amazing Beurre Blanc Sauce Like a Pro Chef!
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- Опубликовано: 15 июл 2024
- Pan-seared Salmon is so easy to make and delicious with a good sauce! Today we will be making this with Mashed Potatoes and a Beurre Blanc. This is a perfect salmon recipe for dinner!
Mashed Potatoes! - • ULTRA Creamy Mashed Po...
Beurre Noisette - • PAN SEARED COD | ROAST...
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Timeline:
00:00 Intro
00:26 The First Step
02:55 The Fish
04:52 The Sauce
Beurre Blanc
240ml of white wine
100ml of white wine vinegar
2 tbsp of banana shallot, chopped
450g of butter, diced and chilled
Mashed Potatoes
500g / 1 lbs Potatoes
90g / 3oz Butter
150g / 5oz Heavy Cream
Salt to Taste
- Bring the shallots, wine, and white wine vinegar to the boil, reduce until you have about 2 tbsp of reduction remaining
- Next, strain the reduction into a clean saucepan and return to the heat
- Add the chilled butter one piece at a time, whisking constantly.
- Continue to add the butter until 2 pieces remain, then remove from the heat whisk in the remaining butter, the sauce should be thick, smooth, and silky. Serve immediately!
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Will the sauce mix well with pasta?
@@dickgrayson4325 yes it will if you keep it warm
I love your channel!
Chef pls consider doing cooking videos as well it will be very helpful for us. From India
L20❤ My friend! Enjoyed watching your delicious food recipe video.
Warm greetings from Seoul.
Stay connected. Have a nice day!
Thank you so much 😊
This dish is so healthy, elegant and delicious. Beautifully executed. Sandee
thank you!
Excellent. You make it look straight forward, especially the beurre-blanc sauce. Thank you.
Perfect buerre blanc, thick and velvety.
thank you!
Nice presentation looks absolutely delicious
Thank you very much!
I love sauces, definitely excited to try this out
what a great dinner idea chef! this looks so good!
thank you man!
I like the use of a non-stick. Really eliminates the need to to make the heat adjustment from med-high to med-low to prevent sticking and burning respectively
Every element is beautifully prepared Chef your Atlantic Salmon with Beurre Blanc Sauce is indeed amazing!!! Awesome cooking as always, Bravo!!!!
Thanks so much Patrick!
As always thank you for the video!
My pleasure!
Aaaahhhh looks perfect, simple but delicious! Tips and tricks too!
Thanks!!
My pleasure 😊
Oooooooo I love that sauce ! Everything looks so good !
Thank you 😋
I find you can always tell an excellent chef and generous mentor by their ability to take a simple dish as a starting point and then share the details and expertise that go into making it perfectly. Nothing is ever as simple as it seems. Thank you :)
Wow, thank you! :)
Amazing looks very good
thank you for sharing the recipe waiting for the next video
Thank you so much! the next one will be out soon!
Preface, I'm an Alaskan, so I have way more salmon available to play with than most. When I am not using my favorite alder smoked salmon, something that I do that is vaguely close to this. Take your favorite garlic butter mix and use that exactly as you have done here, then use a béchamel from bacon for the sauce. This works really well with Sockeye (Red) salmon.
I'm from Washington state and I really miss having more then 1 type of salmon! Haven't had halibut in years!
Farmed Atlantic salmon has a much milder taste than the wild salmon found in the Pacific, as wild salmon have a very different diet and Pacific salmon and are not closely related. Atlantic salmon are more closely related to Atlantic trout species and char than to Pacific salmon and trout species. The stronger flavor of Pacific Salmon means that it stands up better to spices. Of course, individual tastes vary.
Always such good instruction in your videos. Even how to make better mashed potatoes - thank you!! (I bought the potato peeler you recommend from Amazon)
I tried the recipe and my family enjoyed it.
Delicious!
Thank you!
Lk 6 Wow it's looking delicious and yummy my friend you explained well the procedure, technique and ingredients in details I want to test it,makes me hungry 🤭
Thanks a lot!
Love the channel Chef. So good to find a someone who can teach in a calm and relaxed manner and I can get to the end and not feel like I've been assaulted.
thank you!
Nice wisk...I have an awsome fish spatula. Ivaluable..love it
Great the way you describe and teach cooking techniques!
Thank you so much 🙂
@@ChefJamesMakinson you are welcome, I really enjoy your channel 👍
So easy it look really delicious resepi.
Thanks a lot!
I think mash potatoes are the best comfort food and almost humm when I eat than haha Yours looks AMAZING!! The salmon looks fantastic and with the incredible sauce, this is a perfect meal James!! Great video, hope you are well!
thank you Melissa! it is a tasty dish! ;)
Hello James , excellent Salmon recipe with Mashed Potatoes .
Thank you so much 👍
Dis looking amazing and delicious and yummy super tasty nice recipe 😋
I'm glad that you like it!
Thank you for the chart on potatoes. When someone says “use waxy potatoes” or “use starchy potatoes”, I’m like “huh?” Now I know, thanks to you.
Like 5so easy and really delicious recipe... excellent prepration 🙏👍👏👏❤️have a nice day and lovely week 👍
Thank you! You too!
Came here from your reaction videos and gave this one a go. Excellent tutorial!
Went with rainbow trout though as it's more easily available in Finland.
I'm glad to hear! Really? I thought that since are salmon is from Norway, that salmon would be easier for all of you to get in the north.
I do want to empress my family and friend. I was thinking on making a stuffed salmon now I want to make this. Forgot that tip from another video of having the hot cream with the mashed potatoes. Taking not of applying little pressure at middle part of fish. H my look at that sauce. This would be such a great Valentine’s dinner. Thank you James this was fantastic!
Oh my love the plating
im glad that you enjoyed this! yes the hot cream helps keep everything hot and it would be a good idea for Valentine’s day. They don't really celebrate it here its more st jordi's day.
thank you!
Absolutely amazing your video thanks for sharing dear friend stay connected waiting for your next video 🥰🥰🥰🥰💞💞💞🎁🎁🌹🌹🎁🌹🎁
thank you!
Great video: makes my mouth water. Any plans to make more fish videos like seabass or trout with accompanying sauces.
I will this year!
Love the way you give step by step instruction for home cook to put together lovely presentation, thanks. Pronunciation tip: the gh in height is silent so sounds like [ hite]. Just a pet peeve on my part ;)
Good luck dear looks delicious
Thank you 😋
Yummy food
thank you!
Came for the salmon but ya had me hooked at that heavy cream 😍
*_Very Nicely Done!_* I love a Beurre Blanc on fish. Perfectly crispy skin on that salmon. Smooth creamy mash. A nice dinner. I might do just this in a couple days with some seabass. ...got a case of it sent to my work by accident LOL... sshshshshsh.... dont tell anyone. Might make a spicy sauce though for that. Nice job buddy!
thank you buddy! free seabass is a nice present! haha I would like to cook more meat in the future!
The potatoes look great and perfect with the salmon. This would be something Brian would really enjoy. -S
thank you! im glad that you like it!
Since this video is clearly aimed at beginners, I would have added that using a dry wine is important or stated explicitely that Chardonnay and Sauvignon Blanc are good wines for sauces. As mashed potatoes are an austrian staple (it's where I come from) I personaly think that your mashed potatoes are way to fat, especially because you are using a Beurre Blanc sauce. The sauce itself is fat enough in my opinion, to get the restaurant flavors out there.
And I rarely have seen the "press down on your fish"-tip and I am glad to hear it from you. Usualy you only get to hear to "not touch it", which may be true for meat, but not fish. The skin looks delicious and makes me crave a trout now.
I love Kennebeck (spelling?) potatoes!
haha you mean the subtitles?? I miss it, that's RUclips
@@ChefJamesMakinson No, I meant that I am unsure if I spelled it right, and I'm too lazy to google it...
@@Maplecook drop the K at the end. Kennebec haha
@@ChefJamesMakinson See, this is why you are the chef, and I am the clown....lol
the spelling is a bit different! haha
In one Uncle Roger's videos, he said fine dining people always love seafood sticking up in the middle of food, lol!
Hey Chef James! I like your channel and I have a question :) Wasn't it a mistake to put the sauce over the crispy salmon skin, which will essentially kill all the crispness?
Thank you! Not if you eat it right away
James, do restaurants keep their beurre blanc in squeeze bottles? If so, how to reheat it?
no but they can make it before service, if you add cream it helps to stabilize it
Dear chef James, would you be so kind to share some tips how to prevent parts of the meal from cooling down during the cooking process?
It seems like sauce needs some time to soften the onion and evaporate extra moisture. Should I cook sauce simultaneously with the potato and fish, or it's any way to keep potato and fish warm while I'm making sauce?
you can make it first and add a bit of cream to stop it from splitting
@@ChefJamesMakinson thank you!
If you put herbs in the slits in the skin, how do you prevent these from burning? Is it just a matter of cooking at a lower heat?
Some may but it will be inside the fish, normal heat. a fillet of salmon takes only a few mins to cook.
I tried repeating this recipe, but, 450g of butter is almost half a kilo of butter. Did you really use all of this in the recipe? I used ~100g in the mashed potatos and it tasted like butter with potatoes. And then the sauce, since I didn't have so much butter at hand, it ended up just tasting like vinegar. The salmon was fantastic, thyme really did a good job.
The butter is for the sauce, its a beurre blanc. I left the link to the mashed potatoes in the video description but I should have put the recipe too.
Mashed Potatoes
500g / 1 lbs Potatoes
90g / 3oz Butter
150g / 5oz Heavy Cream
Salt to Taste
Isn't Beurre Noisette just "burnt butter"? The sauce consisting of butter, capers and lemon fillets is - at least I thought - the "Sauce Grenobloise", from Grenoble, France.
It's hazelnut butter black butter or burnt is Beurre Noir Haha yes the that is what the sauce is called! :)
hey chef
i'm curious about why do you put the thinner side of the filet away from you
Force of habit I guess
I imagine it's easier to grab with two fingers and you always lay the side you grab away from you.
How much more time do you need to allocate if you're making this for guests, let's say 6 diners in total?
I would say an hour and a half but I would prep this at least a few hours ahead of time. You can Pan Sear the fish and cook halfway through lay them on a baking tray with parchment paper and then reheat them just before serving. But the sauce is at the last minute or substituted it for another sauce that is eaiser. The mashed potatoes you can make easily as well just reheat before serving.
@@ChefJamesMakinson Thank you!
@@pfalcon7777 not a problem!
Hi Chef James,
I just want to make sure that 450g of butter is not a mistake. It would mean almost 2 packs of butter each 250g?
I’ve recently discovered your channel and I’m going to try most of your recipes! I love your style of teaching and presentation.
thank you! 450g is for several people you can half the recipe and add less butter. you can also add a bit of cream to stop the sauce from splitting.
Thank you for your reply! Yes, you’ve mentioned the cream trick in your video so I’ll be bearing it in mind in case the sauce splits on me :)
@@ewa2524 not a problem! it'll also prevent it from thickening if the sauce goes cold. Beurre Blanc is not an easy sauce to make
@@ChefJamesMakinson
I will let you know, usually I’m quite good in following instruction so hopefully I’ll succeed.
The salmon was way over cooked. The other components looked great. Salmon has to be mid rare if you have a chance of presenting a tasty piece. Between the rest and the plate warmer, it has to be underdone in the plating.
It was med, it was another 15 mins before finishing the film and I didn't break it open, a centre cut takes longer to cook than the tail and this was not the tailpiece
@@ChefJamesMakinson Awesome.