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Dill Seared Salmon with Maille Honey Dijon Hollandaise
Yield:
Serves 6Ingredients:
Note: Whole butter may be used for the sauce, however a more stable and consistent sauce will be achieved by using clarified butter.
Clarified Butter
12 oz unsalted butter
Slowly warm the butter in a small saucepan over low heat. As the butter melts, the milk solids will rise to the surface and the water from the butter will sink to the bottom. Once all the butter is melted, use a solid spoon to remove the solids and then ladle the clarified butter into a clean pitcher leaving behind any water. Clarified butter may be kept for an extended period of time in the refrigerator or freezer.
Hollandaise
3 egg yolks
1 oz warm water
3 tsp Maille Honey Dijon Mustard
8 oz clarified butter
Juice of one lemon
Sea salt or kosher salt to taste
Pinch of cayenne pepper
Salmon
6 pieces skinless salmon fillet (approx 7oz each)
3 tsp Maille Honey Dijon Mustard
1 cup chopped dill
Sea salt or kosher salt and freshly ground pepper to taste
Directions:
To make the Hollandaise:
In a blender, blend the yolks and water for one minute using the pulse button. Add the Maille Honey Dijon Mustard and blend for another minute. While the blender is running, slowly drizzle in the warm clarified butter until a light and frothy consistency is achieved (not unlike lightly whipped cream). Add the salt, lemon juice and cayenne. Set aside until the salmon is ready.
To make the salmon:
Place the salmon fillets on a dish and evenly brush each piece with Maille Honey Dijon Mustard and sprinkle with dill. Season well with salt and pepper. In a large, non-stick sauté pan, heat 2 ounces of clarified butter. Place the salmon in the pan and cook for 5 minutes on medium heat until lightly browned. Using a spatula, turn the fish over and cook over low heat for another 3 to 4 minutes, or until the fish is slightly opaque. Serve with the hollandaise sauce on the side.
Tip: Maille Dijon Originale can also be used in place of Maille Honey Dijon.
Recipe developed for Maille, courtesy of Chef Marc Felix, The Oak Room at The Plaza Hotel (New York, NY). Additional recipes can be found at www.maille.com.
