Entree: France – Paris & Ile-de-France – Pavé de Saumon (Thick pan-seared salmon steak served with a classic French butter-wine shallot sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 min

Total 45 min

Ingredients

- 4 salmon pavés, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (30 g) cold unsalted butter, diced (for finishing sauce)
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 2 shallots, minced, about 2 oz (60 g)
- 1 tsp (5 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil (for potatoes)
- 8 oz (225 g) haricots verts (French green beans), trimmed
- 1 tbsp (15 g) unsalted butter (for beans)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Bring a medium pot of salted water to a simmer. Parboil the halved baby potatoes until just tender, about 12–15 minutes; drain and set aside.
2. In a small saucepan, combine the white wine, white wine vinegar and minced shallots. Bring to a simmer and reduce over medium heat until about 2–3 tablespoons of liquid remain and the shallots are very soft, about 6–8 minutes.
3. Remove the pan from heat and whisk in the diced cold butter, a few pieces at a time, until the sauce is glossy and emulsified. Stir in lemon juice and season with salt and pepper; keep warm off the heat.
4. In a large skillet over medium-high heat, warm 1 tbsp olive oil and 1 tbsp butter. Add the parboiled potatoes cut-side down and sauté until golden and crisp, about 6–8 minutes. Transfer to a warm platter and keep warm.
5. In the same skillet, add 1 tbsp (15 ml) olive oil. Pat the salmon pavés dry and season both sides with salt and pepper. Sear the salmon over medium-high heat 3–4 minutes per side for medium (adjust time for thickness), until nicely browned and just cooked through. Remove and let rest 2 minutes.
6. Meanwhile, blanch the haricots verts in boiling salted water 1–2 minutes until bright green and tender-crisp; drain and toss with 1 tbsp (15 g) butter and a pinch of salt.
7. To serve, place a salmon pavé on each plate with a portion of potatoes and haricots verts. Spoon the warm beurre blanc over the salmon, scatter chopped parsley, and serve immediately.