Friday, July 10, 2009
Pan Fried Salmon with creme fraiche and horseradish
This is a delightfully easy mid week supper dish, you can get this on the table in less than ten minutes with a little bit effort. I served this to Lovely Wife with a small bowl of buttered new potatoes tossed with chives and a simple green salad.
You will need:
4 salmon fillets, skin on
200ml crème fraîche
3 tsp creamed horseradish
Juice from ½ lemon
Splash of tabasco
1 tbsp chopped chives
And then you need to:
Lightly score the skin of the salmon. This will stop it contracting when fried. Generously grind sea salt on the skin and leave it for a couple of minutes.
Heat a frying pan over lowish-medium heat, add 1 tbsp EVOO and when hot place salmon in skin side down. You will cook the salmon for about 80% of the time on the skin side. Fry gently for about 6 or 7 minutes, flip over and cook the other side for about 2 minutes.
Whilst fish is cooking mix together the crème fraîche, horseradish, lemon juice, Tabasco, chives and salt and pepper.
Place a spoon of the creamy sauce in the middle of a plate and place the salmon fillet on top. Serve with the extra sauce in a bowl on the table.