Pan-Seared Salmon with Kumara Brandade & Saffron Beurre Blanc

Name: Pan-Seared Salmon with Kumara Brandade & Saffron Beurre Blanc
Cuisine: New Zealand
Ingredients: 800 g Salmon fillets (skin-on); 600 g Kumara (peeled); 200 g Salt cod (soaked overnight); 4 cloves Garlic (minced); 100 ml Olive oil; 150 ml White wine; 4 Shallots (finely chopped); generous pinch Saffron threads; 150 g Butter (cold, cubed); from 1 lemon Lemon juice

A recipe from New Zealand.

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Pan-Seared Salmon with Kumara Brandade & Saffron Beurre Blanc

Nutrition (per serving)

480Calories

46 gProtein

28 gCarbs

24 gFat

6 gSugar

950 mgSalt

Ingredients

800 g Salmon fillets (skin-on)
600 g Kumara (peeled)
200 g Salt cod (soaked overnight)
4 cloves Garlic (minced)
100 ml Olive oil
150 ml White wine
4 Shallots (finely chopped)
generous pinch Saffron threads
150 g Butter (cold, cubed)
from 1 lemon Lemon juice

Method

Boil kumara and salt cod separately until tender. Blend together with garlic, half oil and lemon juice until smooth, creamy brandade. Keep warm.
For beurre blanc: simmer wine, shallots and saffron until reduced to 2 tbsp. Over low heat, whisk in cold butter cubes gradually until thick and emulsified. Season with lemon juice.
Score salmon skin, season. Sear skin-side down in hot pan 4 min until crisp, flip 2–3 min until medium.
Spoon brandade onto plates, place salmon on top, drizzle beurre blanc around – delicate NZ salmon with silky kumara-salt cod brandade and luxurious saffron sauce.