Pan-Roasted Salmon with seared corn sauce from The Hog Island Book of Fish & Seafood: Culinary Treas
Fresh corn makes a delicious sauce for any fish or white meat like pork or chicken. This is an easy to prepare recipe and best when sweet summer corn is available. Any firm white fish you like can ...
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Oven
- Wooden spoon
- Measuring spoon
- Pepper mill
- Fine-mesh sieve
- Spatula
- Plate
Ingredients
- Fine sea salt and freshly ground pepper
- Four 6-ounce (170-g) salmon fillets, pin bones removed
- ⅔ cup (165 ml) heavy cream
- 1½ cups (360 ml) chicken stock or shrimp stock
- 1 tablespoon vegetable oil
- 1 tablespoon dry sherry (optional)
- 3 tablespoons unsalted butter
- 2½ cups (365 g) fresh corn kernels (from 2 large ears)
- 1 cup (125 g) finely chopped onion
- ¼ teaspoon chipotle or other pure chile powder, or to taste
- Fresh herb sprigs, such as basil, tarragon, or chervil
- 2 tablespoons rinsed salmon roe (optional)
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