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Maple-Roasted Salmon with Maple Béarnaise Sauce https://www.metro.ca/userfiles/image/recipes/roti-de-saumon-a-erable-sauce-bearnaise-a-erable-7412.jpg PT20M PT40M PT1H00M
In a bowl, combine the mustard, fennel, maple syrup and lemon juice.Set the marinade aside.Lay out the salmon filet in a dish.Season with salt and pepper and pour the marinade over it.Cut the filet in half widthwise.Place the pieces of salmon flesh against flesh, head to tail.Preheat the oven to 400 °C (200 °F).Wrap the marinated salmon with the prosciutto and tie with string.Place on a parchment-lined baking sheet, sprinkle with maple crystals and bake for 40 minutes.While it bakes, prepare the béarnaise.In a saucepan, melt the butter and sweat the shallots with half of the tarragon.Season with salt and pepper, add the vinegar and maple syrup, then reduce by half over very low heat.Strain the sauce into a bowl.Let the sauce cool, then whisk in the egg yolks.Add the cold water and place the bowl over a double boiler.Next, gradually pour in the melted butter, whisking continuously to ensure the sauce emulsifies.Once it has the consistency of mayonnaise, add the rest of the tarragon and the chervil (or basil).Correct the seasoning if necessary.Serve with seasonal vegetables.Spoon the maple béarnaise over the salmon to serve.
8
5 1 5 5
1/2 cup (125 mL) wine vinegar
Maple-Roasted Salmon with Maple Béarnaise Sauce

Maple-Roasted Salmon with Maple Béarnaise Sauce

Rate this recipe
1 Vote
8
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Dijon mustard

  • 1 tsp.
    (5 mL)
    ground fennel
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  • 1/4 cup
    (60 mL)
    maple syrup

  • juice of 1 lemon
  • 2 lb
    (900 g)
    salmon fillet, skin removed
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  • salt and freshly ground pepper
  • 12
    slices of prosciutto
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  • maple sugar crystal or maple flakes to taste
  • 2 Tbsp.
    (30 mL)
    butter
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  • 4
    shallots, chopped
  • 2
    sprigs of fresh tarragon, chopped

  • salt and freshly ground pepper
  • 1/2 cup
    (125 mL)
    wine vinegar
  • 1 cup
    (250 mL)
    maple syrup
  • egg yolk


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    30 un.


  • 1 Tbsp.
    (15 mL)
    cold water
  • 1 cup
    (250 mL)
    melted butter
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  • 1/2 cup
    (125 mL)
    chervil or fresh basil, chopped
Imprimer ma sélection

Preparation

In a bowl, combine the mustard, fennel, maple syrup and lemon juice.

Set the marinade aside.

Lay out the salmon filet in a dish.

Season with salt and pepper and pour the marinade over it.

Cut the filet in half widthwise.

Place the pieces of salmon flesh against flesh, head to tail.

Preheat the oven to 400 °C (200 °F).

Wrap the marinated salmon with the prosciutto and tie with string.

Place on a parchment-lined baking sheet, sprinkle with maple crystals and bake for 40 minutes.

While it bakes, prepare the béarnaise.

In a saucepan, melt the butter and sweat the shallots with half of the tarragon.

Season with salt and pepper, add the vinegar and maple syrup, then reduce by half over very low heat.

Strain the sauce into a bowl.

Let the sauce cool, then whisk in the egg yolks.

Add the cold water and place the bowl over a double boiler.

Next, gradually pour in the melted butter, whisking continuously to ensure the sauce emulsifies.

Once it has the consistency of mayonnaise, add the rest of the tarragon and the chervil (or basil).

Correct the seasoning if necessary.

Serve with seasonal vegetables.

Spoon the maple béarnaise over the salmon to serve.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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