Recipe for butterfly salmon
Delicious pan-fried butterfly salmon.
These salmon steaks are highly suitable for grilling or frying at high temperatures.
Here, they are served with boiled potatoes and a Sauce Hollandaise that is extra airy, as it has been through a siphon bottle.
During the filming of a series of filleting videos for our GastroFun PREMIUM, I had our instructor Thomas Christensen from Restaurant Møllegården make this dish for me.
In addition to participating in filleting the whole salmon, I gained a lot of tips and tricks from the visit. One of them was that if you have a pan with a damaged coating, you can place a piece of baking paper on it and use it as a new coating.
In GastroFun PREMIUM you can (as always) watch the entire video. Read more about PREMIUM here if you are not yet a member.
Equipment
- Cutting Board
- Pre-Slicing Knife
- Frying Pan
- Oven
- Ovenproof dish instead of a pan
- Potato Peeler
- Pot
- Bowl
- Immersion Hand Blender
- Siphon
Ingredients
Butterfly salmon
- 2 pcs. Salmon Fillet double-sided, butterfly
- Oil for frying
- Salt and Pepper
Potato
- 600 gram Potato
- Salt
- Butter
- Dill minced
Hollandaise siphon
- 200 gram Butter clarified
- 50 gram Pasteurized egg yolks
- 90 gram Egg pasteurized
- 2.5 gram Dijon mustard
- 4 gram Salt finely
- 35 gram Bearnaise essence
Instructions
Salmon butterfly
- Either get your fishmonger to cut it into a butterfly, or you can do it yourself.
- Essentially, you need to cut down to the skin (but not through the skin) and then fold them together so that the skin is in the middle and the two "steaks" are on either side. This is called a butterfly.
- Add oil to the pan. If, like the chef here, you have a worn-out pan where the coating is damaged, you can place a piece of parchment paper in the pan after adding the oil.
- Butterfly salmon is incredibly suitable for grilling, so here we "simulate" grilling by turning the heat all the way up on the pan.
- Cook the fish for 1 minute and then turn it over. Season with salt and pepper and give it another minute on the other side.
- Give the fish a shot of lime/lemon juice on top.
- Place the fish in the oven directly on the pan (if your pan can withstand it. If not, place it in an ovenproof dish instead).
- Let it stay in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 6-7 minutes. It is important that the center is slightly undercooked when it comes out of the oven, as it will continue cooking until it is served.
- Peel the potatoes and boil them until tender in plenty of salted water.
- Melt butter in a large pan and transfer the potatoes directly from the pot to the butter. This ensures a bit of the cooking water comes along, which you will use to "coat" them in the butter. This takes a couple of minutes.
- Chop a bunch of dill and add it to the potatoes and butter.
- They are now ready to serve.
- Put all ingredients in a glass/bowl and blend together with an immersion blender.
- Blend all ingredients with an immersion blender and then pour into the siphon.
- Charge it with 2 or 3 cartridges and keep it warm at a maximum of 58 degrees Celsius (136 degrees Fahrenheit) until ready to use.
- Place the salmon and potatoes on a plate.
- Shake the siphon and pour it over the fish and potatoes. Use much more sauce than usual, as it shrinks very quickly due to the air in it.
- Optionally, sprinkle additional chopped dill over the dish.
- Enjoy your meal.