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Pan-fried salmon with boursin sauce

About the recipe

Pan-fried Salmon with Boursin Sauce is a simple and tasty way to prepare salmon with minimal ingredients! This preparation method produces a deliciously crispy skin and a creamy, flavorful sauce that perfectly complements the fish.

Servings:

4 pieces

Region:

Europe

Kitchen:

French

Working hours:

10 min

Total preparation:

15 min

Course/dish:

Main course

M, f, v or v

Fish

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 400 gr salmon
  • 2 tbsp flour
  • salt and pepper to taste
  • some vegetable oil

For the sauce

  • 1 tub (150g) boursin
  • small outing
  • 1 clove of garlic

Prep-work

Simple way to prepare delicious salmon with few resources.

The recipe described works well and you get a nice crispy skin.

  • How to get a crispy skin:
  • Remove the skin from the salmon
  • place in the oven at 100 degrees
  • let it dry for 10 to 15 minutes.

Once you have fried the salmon, you can place the dried, crispy skin back on the piece of salmon when serving.

Salmon:

Cut the salmon into 4 equal pieces of approximately 2.5 cm / 100 gr.

Flour the skin side of the salmon.

Sprinkle both sides with some salt and pepper.

Sauce;

Chop the onion and garlic

Preparation

Put the oil in the pan and turn the heat to low(!).

Place the salmon skin side down in the pan (if the oil is hot the skin will "shock" and warp).

Slowly increase the heat to medium-high and allow the skin to slowly become crispy.

Check occasionally to see if the skin is crispy.

When it is crispy, turn off the heat and turn the salmon over.

Now you have time to arrange the plates.

Sauce

Fry the onions until they brown slightly.

Add the garlic and fry briefly.

Add the boursin and melt over a low heat, stirring regularly until smooth.

Now just arrange the plates and you can sit down at the table.

KPK

​

15 juni 2018

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