This is an attempt at pan roasting, but also keeping a crispy crust on the fish.
Why it works:
By toasting bread crumbs in a skillet and adhering them to the salmon with Dijon, we mimic the crust of a pan fry. Farm Salmon to 125, Wild Salmon to 120F.
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Equipment:
Cutting Board
Paper towels
Fish Filet knife
Skillet
Sheet pan with parchment and roasting rack
Ingredients:
Center Cut of fatty Salmon skin on (King or Atlantic), portioned to 6-8 oz. portions
.5 cup Panko
Rosemary
Thyme
Butter
Salt and pepper
Dijon mustard
Paprika
Instructions:
Plating Instructions
Ladle pool on buerre blanc at bottom of dish
Carefully place fish and sides in pan
Tasting Journal
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