Crispy Salmon Fillet with Chardonnay Sauce

I can guide you in preparing a crispy salmon fillet with Chardonnay sauce. Here’s how to proceed.

Ingredients

• 4 salmon fillets with skin
• 200 ml of Chardonnay
• 1 shallot, finely chopped
• 200 ml of fresh cream
• 1 tablespoon of butter
• Salt and pepper to taste
• Extra virgin olive oil
• Chopped chives for garnish (optional)
• Juice of 1/2 lemon

Preparation

1. Start by heating a frying pan over medium-high heat. Season the salmon fillets with salt and pepper.
2. Pour a drizzle of olive oil into the pan and place the fillets skin-side down. Cook for 4-5 minutes until the skin becomes crispy.
3. Flip the fillets and cook for another 3-4 minutes or until cooked to your liking. Remove the fillets from the pan and keep warm.
4. In the same pan, reduce the heat slightly and add the chopped shallot. Let it fry until it becomes translucent, being careful not to burn it.
5. Deglaze with the Chardonnay and let it reduce by about half.
6. Add the fresh cream and continue to cook until the sauce begins to thicken.
7. Incorporate the butter in pieces, stirring to emulsify the sauce.
8. Adjust the seasoning with salt and pepper and add lemon juice to balance the flavors.
9. Pour the sauce over the salmon or serve it on the side in a sauceboat.
10. Garnish the salmon with chopped chives for a touch of freshness and color.

For an even more Italian touch, you might accompany the salmon fillet with a side of grilled vegetables or a delicious fennel salad flavored with orange and extra virgin olive oil.

Trivia

Chardonnay is a white wine that pairs very well with fish for its generally soft flavor and its ability to embrace the flavors of cooking well. The Chardonnay sauce is an elegant choice that enhances the salmon without overpowering it.