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.
I regularly cook pan fried salmon for us, but that creme fraiche dressing/sauce sounds divine.
ReplyDeleteI must try it - and I think that I'll either add some caviar to it, or place a spoonful of caviar on top of the salmon.
Thanks hmhb!
NZM: hey, nice to hear from you! This is a great recipe, lovely sauce, nice and tangy. The caviar is a great idea.
ReplyDeleteAre you guys still in Bercelona?
HMHB
I tried this last night and it was amazingly good, and SOOO easy to prepare!
ReplyDeleteLove it :)
Yes - still in Barcelona and loving it!
ReplyDeleteI usually do a butter, lemon and leek sauce to go with my salmon - sometimes add baby clams and capers.
I tried your sauce and it's wonderful. But just as I was about to add the caviar, I thought that it may stain the sauce an unattractive black/grey colour, so I just put a spoonful on top of each fillet. It was a hit!