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Crispy Wild Salmon with Warm Lemon

& Tarragon Mayonnaise

By Weemi

 

~Salmon in a delicious way~

 

Ingredients

 

24-48 medium asparagus spears
4x175g/6oz portions of wild salmon fillet, pin-boned with skin on (scaled)
salt and pepper
flour, for dusting
2 tbsp cooking oil
knob of butter, plus more for brushing
coarse sea salt (optional)


For the mayonnaise:
120ml/4fl oz sunflower or groundnut oil
3 tbsp extra virgin olive oil
2 egg yolks
˝ lemon, juice only
salt and cayenne pepper
1 tsp (heaped) tarragon, chopped

 

Method

 

© Make the sauce: which can then be kept warm while completing the dish.
Put the sunflower or groundnut oil and the olive oil in a small saucepan and
place on a very low heat just to warm through.
© Mix the egg yolks and lemon juice with 2 tbsp of water. Place over a pan
of simmering water, making sure the water is not touching the base of the
bowl. Whisk the yolk mixture vigorously until thick and frothy, then
continue to whisk until the frothy consistency becomes almost creamy.
©Remove the bowl from the heat and gradually whisk in the warmed oils.
Once all the oil has been added, whisk in 2-3 tbsp of warm water to loosen
the thick sauce. This addition of extra water will prevent the oils and eggs
from separating. If the sauce continues to thicken as it sets, simply add a
little more water.
©Season with salt and cayenne pepper adding the tarragon and setting aside
to keep warm while cooking the salmon and asparagus.
©Trim the spiky ears from along the asparagus stalks and break or cut the
grey-white base stalk away, keeping the spears a uniform length.
© Season the salmon fillets with salt and pepper and lightly flour the skin
sides only. Put a large pan of salted water on to heat.
© Heat the cooking oil in a large frying pan and place the fillets in
skin-side down. Fry on a medium-hot heat for 6-7 minutes, not shaking or
moving the fish, just allowing the skins to fry and crisp. Turn the fillets,
add the knob of butter and remove the pan from the heat. The remaining
residual heat will continue to cook the fish for a few minutes, keeping the
flesh moist and buttery.
© After turning the salmon, plunge the asparagus tips into the large
saucepan of rapidly boiling salted water. Cook for just 2-3 minutes until
tender, 4 minutes should be the maximum. Lift the spears from the pan, drain
well and brush with butter to add more flavor and create a shine.
© Place the spears side by side on plates and season with a sprinkle of
coarse sea salt, if using. Sit the crispy salmon on top, offering the warm
lemon and tarragon sauce separately.

 

Enjoy the great taste!

 

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