In this pescatarian take on the classic chicken entrée, salmon fillets are seared in a hot skillet to get their skin crispy, then braised in a bath of white wine, clam juice, fennel, and tarragon. A last minute mixture of cream and egg yolks enriches the cooking liquid, transforming it into a cling-to-your-fork sauce destined for draping over the fish.

Martha Stewart Living, March 2021

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Credit: Marcus Nilsson

Recipe Summary

prep:
45 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high; add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.

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  • Reduce heat to medium-low; add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet; season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour; cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.

  • Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate; remove and discard herbs.

  • In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet; simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

Cook's Notes

To make this recipe gluten-free, replace the all-purpose flour with rice flour or Cup4Cup flour.

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