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Pan-Fried Wild Salmon with Spiced Shellfish Butter

Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.

DinnerSeafoodSalmonGourmetFrench
Estimated Nutrition
Calories
1206.1
kcal / serving
4824.2 kcal total
Carbs
22.1g
per serving
88.5 g total
Fat
98.8g
per serving
395.1 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
35
ml
Tomato Ketchup
25
g
English Mustard
0.5
tsp
Worcestershire Sauce
Dairy
450
g
Butter
room temperature, cut into small cubes
25
g
Unsalted Butter
Fruits
1
piece
Lemon
zest and juice
1
piece
Orange
zest only
Liquids
15
ml
Brandy
15
ml
Madeira
150
ml
Dry White Wine
NutsSeeds
1
handful
Parsley
finely chopped
1
tbsp
Chive
snipped
0.5
tsp
Marjoram
chopped
0.5
tsp
Thyme
leaves
6
piece
Tarragon
leaves, finely chopped
0.5
tsp
Rosemary
chopped
1
clove
Garlic
finely chopped
1
tbsp
Paprika
0.5
tsp
Curry Powder
0.5
tsp
Cayenne
1
tsp
Salt
1
clove
Garlic
finely chopped
0.5
tsp
Thyme
soft leaves
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
1
tsp
Olive Oil
Seafood
6
piece
Anchovy Fillet
finely chopped
350
g
Mussels
small
350
g
Cockles
alternatively small clams
700
g
Wild Salmon Fillets
4 fillets, skinned
115
g
Brown Shrimp
cooked and peeled
2
piece
Scallop
large diver-caught, diced
Vegetables
25
g
Caper
2
piece
Shallot
finely chopped
1
tbsp
Tomato Passata
reduced, or thinned tomato purée
8
piece
Potato
Ratte or Pink Fir Apple, steamed until tender and peeled

Method

1
2
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