We consumed this sumptuous fish dish voraciously at one of the restaurants in Bergen last week during our holiday in Norway. Didn’t know ofcourse the full list of ingredients used to make this succulent dinner, but gave the best shot nevertheless to cook a like for like. You like or no like?
As I have shared in the past, I absolutely love fish and salmon is one of my favorites. Not only does it taste phenomenal and have amazing texture, it’s also so simple and quick to prepare. Like I mentioned before, being a regular healthy eater has made me appreciate these quick weeknight dinners and because of that, I have an abundance of them up my sleeve. The fish dish I tasted and tried at the Pascal Mat & Vin restaurant located in the Scandic Neptune Hotel Bergen in Norway, was the catch of the day, made of white fish (don’t know the name) and served with spinach and a bowl of roasted baby potatoes on the side. I used Salmon to prepare this Tanusree-version, for obvious reason.
Tanusree-version of Pascal Mat & Vin Restaurant’s Catch of the Day: Baked Salmon in Lemon Butter Sauce, Served with Spinach and Baby Potatoes
Preparation time: 25 minutes
Ingredients I Used:
For the fish:
2 portions of salmon fillets
1 1/2 tablespoons olive oil
salt and pepper
For the sauce:
1 shallot (you can use onion), paste
1 garlic clove, paste
1/2 cup white wine
Juice from 1/2 lemon
2 teaspoons double cream
6 Tablespoons butter, cut into 1 Tablespoon chunks
1 Tablespoon fresh parsley, chopped
To serve with:
A handful of fresh baby spinach
250 gm seasonal baby potatoes, boiled
Lets Prepare Now
I baked the fish in the oven, first by preheating the oven to a roaring 180 degrees, and then decreasing the heat to 140 degrees Celsius and cooking the fish at that low temperature. The salmon has such a juicy and moist texture. Four of the best accompanying flavors to salmon are all combined in this super sauce – white wine, lemon, butter and fresh herbs. Served with a luscious white wine and lemon butter sauce, the salmon is coated with a punch of fresh, aromatic flavor. It’s also so creamy and velvety but the tartness cuts through the richness of the salmon.
Step one: Preheat the oven to 180 degrees C. Place a baking sheet into the flat tray and put it in the oven to heat up.
Step two: Meanwhile, season each fillet with salt and pepper and rub each fillet with oil all over. Top it up with a sprig or two of freshly snipped thyme.
Step three: When the oven has heated and the baking tray has been in the oven for about 10 minutes, take out the baking try and place the salmon, skin side in the centre, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
Step four: Place the fish in the preheated oven. Reduce the heat 140 degrees and bake the fish for 15 minutes.
Step five: While the fish is in the oven, melt ½ Tablespoon of butter in a pan on medium high heat. Add the shallot and garlic paste. Sprinkle some chopped parsley. Season with salt and pepper. Cook them until the paste blends well with the butter.
Step six: Deglaze the pan with the white wine, then add the double cream and lemon juice. Mix them all together.
Step seven: Turn the heat up to high and reduce the liquid until it has reduced to half the amount.
Step eight: Turn off the heat and whisk in the butter, one Tablespoon at a time. The sauce will become thick and velvety.
Step nine: In a pan, pour olive oil and add the boiled baby potatoes when oil is heated. I had put some salt in the water I boiled the potatoes in but at this stage of preparation, you can still add a pinch of salt and pepper to it. Sprinkle them with chopped parsley and sauté them for 3-4 minutes. Keep them aside.
Step ten: In the same pan, take a small chunk of butter, add handful of freshly washed baby spinach, pinch of salt and pepper. As soon as the spinach start softening, take them out of the pan and set aside for serving later.
Step eleven: Spoon the sauce on the serving dish, place the piece of fish over eat, garnish with sauteed spinach and baby potatoes. Sprinkle some chopped parsley and serve.