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About the dish
A seared salmon fillet, seasoned and paired with tenderstem broccoli in garlic oil, is served with creamy Béarnaise sauce. Crisp Belgian hand-cut fries and a touch of lemon zest complement the dish, with pickled shallots and fresh chervil and parsley adding a bright, herbaceous finish.
MEP
Knife & Fork
Ingredients
1 Salmon fillet 130-150g
pinch of salt & 10ml veg oil
50ml Bearnaise sauce SR
40g Tenderstem Broccoli
5ml Garlic oil SR
1 pinch Lemon zest
pinch of Maldon salt
150g Belgian hand cut fries
pinch of salt
3g Pickled shallots DK
1g Fresh Chervil
1g Fresh Parsley
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Recommendations
DRINKS
Saint Véran
For oily fish like Salmon, we recommend a more full-bodied white, but with plenty of acidity to cut through the richness of the fish and the creamy béarnaise sauce.
St-Véran here would be excellent, with bright lemon notes complementing the fish, but a subtle herbal element working well with the salad too.
Oddbird Rose
The carbonation works perfectly with oily fish and creamy sauces to refresh the palate.
SIDES
This dish will be great with some of our french beans amandine. To add a bit of colour whilst still complimenting the dish why not recommend a tomato salad.
Salmon Béarnaise is a Parisian Bistro classic. Legend has it that the sauce was accidentally invented by the chef Jean-Louis-François Collinet and served at the 1836 opening of Le Pavillon Henri IV.
