Crispy Skin Salmon With Leek Compote
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Creme Fraiche2.5 cups
Vermouth1
Salt2 tbsps
Coriander Seed (crushed)3 cloves
Garlic (peeled and minced)1 pinch
Coarse Salt1 cup
Olive OilDirections:
1
To prepare the leeks, melt the butter in a skillet
2
Add the leeks and sweat until translucent
3
Drain any excess butter and/or liquid
4
Deglaze the pan with the crème fraiche and continue cooking until the leeks are tender
5
Set aside
6
Preheat the oven to 350 degrees F
7
To prepare the sauce, reduce the vermouth to almost dry in a small saucepan
8
Add the veal stock and reduce by half
9
The resulting sauce should be the consistency of a light glaze
10
Mount with the butter and add the fresh dill
11
Adjust the seasoning with salt and pepper
12
Set aside
13
The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet
14
Add the tomato and the olive oil and toss
15
Cover the skillet with aluminum foil and transfer to the oven until soft
16
To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper
17
Heat an oven-proof saute pan until very hot
18
Lay the salmon in the hot pan, skin side down
19
Cook the skin side until the fish is almost cooked through and the skin is very crispy
20
Turn the fillet and continue cooking
21
Remove the skin and any dark colored patches on the salmon
22
On a flat-top or in another pan, crisp the skin
23
Finish the salmon in the oven
24
To serve, ladle the sauce onto a serving plate
25
Using a ring mold, shape the leeks in the center of the plate
26
Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill