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seared salmon with sauce messine and broccoli

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Salmon

Seared salmon with sauce messine and broccoli

Sauce messine is a lovely herby creamy traditional French sauce that goes wonderfully with fish. You could use either salmon or sea trout for this recipe.

Ingredients:

  • 2 x 250g/9oz fillets salmon, skin-on
  • 100g/3½oz salted butter
  • 1–2 banana shallots, finely chopped
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh chervil
  • 2 tsp dijon mustard
  • 200ml/7fl oz double cream
  • 2 large free-range egg yolks
  • pinch cayenne pepper
  • 1 lemon, juice only
  • 1 bunch purple sprouting broccoli or tenderstem broccoli
  • dash olive oil

Directions:

  1. Preheat the oven to 220C/200C F/Gas 7.
  2. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes.
  3. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm.
  4. Meanwhile, steam the broccoli for about 5 minutes, then keep warm.
  5. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking.
  6. Serve the fish with the sauce and steamed broccoli.

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