Panfried vadouvan salmon, fennel, buttermilk jus Recipe

Cover a 200g filet of salmon in coarse sea salt and brine during 15 mins. 

Bring 250 ml buttermilk to the boil with a pinch of salt. Then strain it trough a muslin tea towel, reserve the liquid and dispose the rest.

Finely slice 1/2 onion and sweat with the skin of 1/2 lemon, some pepper and salt in 1 tbsp olive oil and 1 tbsp water.

Deglaze with 1 dl white wine and bring to the boil, add 1,5 dl of the buttermilk liquid and 1/2 dl chicken stock.

Followed by 50g creme fraiche, 100 g cream and 10 g vinegar.

Reduce till 50% is left

Slice 1/2 fennel bulb in even pieces, boil 1 min in a bit of water with salt.

Remove the salt from the salmon under the tap, dry with kitchen paper and halve into 2 filets of 100g.

Dust on 1 side with pepper and vadouvan and panfry, softly, in some olive oil, Take care the vadouvan does not burn.

Turn the salmon when nicely browned, kill the heat and cover with a lid.

Drain the fennel and season with olive oil, lemon zest and chopped dill.

Start plating with the fennel, with the salmon on top and the buttermilk sauce around it. Finish with drops of olive oil

(Recipe by Jacob Jan Boerma on Cheflix)

PS Next time I'll slice the fennel very thin on the mandoline and use it raw

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Panfried vadouvan salmon, fennel, buttermilk jus Recipe

from Sweet Cake

Panfried vadouvan salmon, fennel, buttermilk jus Recipe https://sweetteabiscuits.blogspot.com/2021/03/panfried-vadouvan-salmon-fennel.html