Crispy Skin Salmon with Asparagus, Mushroom, Peas and Mustard Brown Butter Sauce with Celsius°Cookin
Temperature controlled cooking
Ingredients
- Cucumber (diced small) 1
- Kosher Salt as needed
- Asparagus (cut into 1cm pieces) 8 Pieces
- Chanterelles (halved or quartered) 115 g
- Shallots (finely chopped) 1 Pieces
- Extra Virgin Olive Oil 2 tbsp
- Kosher Salt 1 tsp
- Lemon Zest 1 tsp
- Unsalted Butter 1 tsp
- Frozen Peas (thawed) 60 g
- High Heat Oil (grapeseed, vegetable, canola) 1 tbsp
- Skin- on Salmon Filets (2.5cm thick each, scales and pin bones removed) 2 Pieces
- Black Pepper (freshly cracked) as needed
- Thyme (optional) 1 sprig
- Garlic Clove (crushed, skin on) 1
- Unsalted Butter 2 tbsp
- Grain Mustard 2 tbsp
- Lemon Juice 1 tbsp
- Fish tweezers
- Large Spoon
- Lint-Free Towel
- Offset spatula
- Paper towel
- Peeler
- Rubber Spatula
- Tray or Large Plate
- Vegetable Peeler
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