Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup fish stock
- 1/4 cup finely chopped shallots
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
- Fish spatula
Step-by-step instructions:
1. Pat the salmon fillets dry with paper towels and season with salt and pepper.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the salmon fillets in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through.
4. Remove the salmon fillets from the skillet and set aside on a plate.
5. In the same skillet, add the shallots and cook for 1-2 minutes, or until softened.
6. Pour in the white wine and fish stock, whisking to combine. Bring the sauce to a simmer and cook for 5-7 minutes, or until the sauce has reduced by half.
7. Remove the skillet from the heat and whisk in the butter until melted and smooth.
8. Stir in the chopped parsley.
9. Spoon the Bercy sauce over the salmon fillets and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the salmon fillets
Simmer for cooking the Bercy sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 6g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken or vegetable stock can be used instead of fish stock
- Chopped onions can be used instead of shallots
- Lemon juice can be used instead of white wine
Variations:
- Add capers to the Bercy sauce for a tangy flavor
- Top the salmon fillets with sliced lemons before serving
- Serve the salmon fillets over a bed of sautéed spinach or roasted vegetables
Tips and tricks:
- Make sure to pat the salmon fillets dry before seasoning and dredging in flour to ensure a crispy skin
- Use a fish spatula to flip the salmon fillets to prevent them from falling apart
- To keep the salmon fillets warm while making the Bercy sauce, place them in a preheated oven at 200°F
Storage instructions:
Leftover salmon and Bercy sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon fillets in a preheated oven at 350°F for 5-7 minutes or until heated through. Reheat the Bercy sauce in a small saucepan over low heat, whisking occasionally.
Presentation ideas:
Serve the salmon fillets on a bed of rice or quinoa with the Bercy sauce spooned over the top. Garnish with chopped parsley or lemon wedges.
Garnishes:
Chopped parsley, lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Suggested side dishes:
- Sautéed spinach
- Roasted carrots
- Grilled zucchini
Troubleshooting advice:
- If the salmon skin sticks to the skillet, use a fish spatula to gently loosen it from the pan.
- If the Bercy sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the Bercy sauce is too thick, add a splash of white wine or stock to thin it out.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover salmon and Bercy sauce in the refrigerator within 2 hours of cooking.
Food history:
Bercy sauce is a classic French sauce made with white wine, shallots, and fish stock. It is named after the Bercy district in Paris, which was known for its fish market in the 19th century.
Flavor profiles:
The pan-seared salmon has a crispy skin and tender, flaky flesh. The Bercy sauce is tangy and savory, with a hint of sweetness from the shallots and white wine.
Serving suggestions:
Serve this dish as a main course for a dinner party or special occasion. It pairs well with a glass of white wine and a side of roasted vegetables or garlic mashed potatoes.
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