Salmon Fillet with Pepperling and Scallop Ragout
Salmon fillet with pepperling and scallop ragout is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 handful of chervil
- 600 g chanterelles
- 4 salmon fillets (about 180 g each)
- Salt
- pepper (ground)
- 4 tbsp olive oil
- 30 g Butter
- 50 ml white wine
- 200 ml heavy cream
- 8 scallops (without roe)
- 0.5 tsp pink peppercorns
Instructions
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1.
Wash the chervil, pat dry with paper towels and finely chop, reserving 4 sprigs for garnish. Clean the chanterelles. Wash the scallops, pat dry and slice horizontally in half.
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2.
Preheat the oven to 80°C (175°F) on top and bottom heat. Wash the salmon and pat dry. Season both sides with salt and pepper. Heat 2 tbsp olive oil in a pan and sear the salmon skin side down for about 4 minutes over medium heat. Flip and cook another 2 minutes. Remove the fillets from the pan and keep warm on a plate in the oven.
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3.
Heat butter and 1 tbsp olive oil in a pan and sauté the chanterelles over medium heat for about 3 minutes. Add the scallops and brown briefly. Pour in the white wine and cream, simmer for about 2 minutes, then season with salt and pepper. Stir in the chopped chervil.
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4.
Arrange the chanterelle‑scallop mixture and sauce on deep plates. Place the salmon on top and garnish with the remaining chervil sprigs. Crush the pink peppercorns and sprinkle over the dish.
