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Salmon fried in the pan with boursin sauce

Quantity: 4 pieces / persons

Complexity: easy

Working time: 4 min

Total preparation: 10 min


    • 400 grams of salmon

    • 2 tbsp flour

    • salt and pepper to taste

    • some vegetable oil

    For the sauce

    • 1 container of boursin (150g)

    • little outing

    • 1 clove of garlic

    Other supplies


      Simple way to prepare delicious salmon with few resources.

      The recipe described works well and you get a nice crispy skin. The best way to get crispy skin is:

      Remove the skin from the salmon and place in the oven at 100 degrees and let 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.

      Mis en place

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

      Flour the skin side of the salmon.

      Sprinkle both sides with some salt and pepper.



      Chop the onion and garlic


      Add the oil to the pan and turn the heat down to low(!).

      Place the salmon skin-side down in the pan (when the oil is hot, the skin will "shock" and warp.

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

      Check every now and then 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 make the plates.


      Fry the onions briefly until they color lightly.

      Add the garlic and fry briefly.

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

      Now just prepare the plates and you can sit at the table.


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