Sharing fish and seafood dishes is a cornerstone of Chilean cuisine, with countless traditional recipes featuring hake, trout, and salmon. Today's recipe is Salmon à la Brantôme, a light and flavorful dish perfect for an elegant dinner. While it requires some time to prepare, the effort is well worth it...
Ingredients
For the Fish
whole salmon1kg
white wine
scallions6
small carrots6
aromatic herbs (including bay leaf, thyme, parsley, fennel)1bundle
salt
whole peppercorns
For the Sauce
onion1
butter2tbsp
flour- white wine2cups
For the Garnish
mushrooms12
oil1tbsp
garlic salt1pinch
parsley1tsp
aromatic vinegar
Nutrition (per serving)
Calories
349.7kcal (17.48%)
Protein
34.3g (68.66%)
Carbs
0.7g (0.24%)
Sugars
0.0g
Healthy Fat
16.3g
Unhealthy Fat
8.1g
% Daily Value based on a 2000 calorie diet
How to make Grilled Salmon
Prepare the Salmon
- Step 1
Remove the scales, cut off the head, and clean the inside of the salmon thoroughly. Wash it well.
Cook the Salmon
- Step 1
Place the salmon in a large pot. Cover it with white wine, peeled and whole scallions, peeled and chopped carrots, and the bouquet of aromatic herbs. Season with salt to taste and whole peppercorns.
- Step 2
Cook over medium heat. Once it starts boiling, reduce to very low heat and cook for approximately one hour.
- Step 3
Remove the salmon and scallions from the cooking liquid.
Prepare the Sauce
- Step 1
In a skillet, melt the butter and sauté the scallions after lightly coating them in flour. Cook until golden brown. Add a bit of the fish cooking liquid to give the sauce some body.
- Step 2
Remove the sauce from the heat and strain it through a fine sieve.
- Step 3
In a small saucepan, heat the white wine and cognac. Flambé to burn off the alcohol, then add the strained sauce (roux) to the pan. Cover and cook over very low heat for about 30 minutes.
Prepare the Garnish
- Step 1
Sauté the mushrooms in oil, sprinkling them with chopped parsley, a few drops of aromatic vinegar, and garlic salt.
Nutrition (per serving)
Nutrition (per serving)
Calories
349.7kcal (17.48%)
Protein
34.3g (68.66%)
Carbs
0.7g (0.24%)
Sugars
0.0g
Healthy Fat
16.3g
Unhealthy Fat
8.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the salmon is cleaned thoroughly to remove any scales or residue for a better presentation and taste.
Use fresh aromatic herbs for the bouquet to enhance the flavor of the dish.
When flambéing the wine and cognac, be cautious and keep a lid nearby to extinguish the flame if needed.
Do not overcook the salmon; it should be tender and flaky.
FAQS
Can I use a different type of fish instead of salmon?
Yes, you can substitute salmon with other firm fish like trout or hake, but the cooking time may vary.
What type of white wine should I use?
A dry white wine, such as Sauvignon Blanc or Chardonnay, works best for this recipe.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared a few hours in advance and reheated gently before serving.
What can I serve with Salmon à la Brantôme?
This dish pairs well with steamed vegetables, roasted potatoes, or a light salad.
How do I flambé safely?
Use a long lighter or match to ignite the alcohol and keep a lid nearby to extinguish the flame if needed. Ensure there are no flammable objects nearby.
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