Confit Salmon with Caviar Cream Sauce with BC Wine

 

BC Wine Pairing; BC Chardonnay, Riesling, or white blend

Recipe in partnership with BC Wine

 
 

Ingredients

  • 4 Wild BC Salmon filets

  • 2 sprigs thyme

  • Zest of one lemon

  • 1 cup salt

  • 1/2 cup sugar

  • 1 TBSP coarse ground black pepper

  • ½ bunch dill finely chopped

  • 2 cups olive oil


    Cream Sauce:

  • 1 tbsp butter unsalted butter

  • 2 tbsp shallot diced

  • 1 tbsp Champagne vinegar

  • 1/2 cup dry white wine

  • 1/2 cup fish stock

  • 1/2 cup heavy whipping cream

  • 4+ tsp mujjol caviar, adjust to your taste

  • 2 tbsp finely chopped chives

  • Salt and pepper to taste


Directions:

  1. Preheat oven to 150°F

  2. In a bowl mix together the salt, sugar, lemon zest, thyme, black pepper, and dill. Stir the salt mixture thoroughly. Place the salmon filets in a deep dish and cover generously with the salt mixture. Cover and refrigerate for at least thirty minutes and up to 6 hours.

  3. Remove salmon from the fridge and rinse under cold water, pat dry with a paper towel and then place in an oven safe baking dish and submerge them in the olive oil.

  4. Bake in the oven at 150°F for 1 hour.

  5. While the fish is baking start your cream sauce 30 minutes in.

  6. In a saucepan, melt a tablespoon of butter over medium heat. Add shallots and sweat for a couple of minutes, without browning.

  7. Add champagne vinegar and let it almost evaporate. Add wine, fish stock, crushed pepper and reduce until syrupy.

  8. Add cream and bring to simmer, stirring until thickened. Turn off the heat and season with salt, adjust to your taste. Keep warm until ready to serve. Add caviar and chives right before serving.

Serves 4
Total Time: 1 hour and 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour

 
 
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