Pan Seared Wild BC Sockeye with Sous Vide Hollandaise
This is a simple recipe, but oh-so elegant! Combining delicious wild salmon with eggs, avocado and hollandaise - this versatile recipe could be served at a brunch party, elegant dinner, or a super west coast breakfast. Super high in Omega-3s so you can feel good about what you are eating too!
Ingredients
For the Fish
1 – 4oz filet of Local Sustainable Wild BC Sockeye Salmon – Skin On (per person)
Salt
Pepper
Grapeseed Oil
For the Hollandaise – makes roughly 4 servings
1 tbsp Lemon Juice
1 tbsp Water
3 Egg Yolk
½ cup Butter
½ sprig Rosemary
½ sprig Tarragon
Pepper
Toppings
Arugula
Avocado
Eggs
Everything Bagel Seasoning
Let’s Begin!
1. Start with the hollandaise. Preheat your water with your Sous Vide Cooker to 150F. Add all of your ingredients to your bag, and give it a squish and a mix. When the water is ready, submerge your hollandaise in the bath and cook for 1.5 hours.
2. When the time is up, remove the bag from the water and pour it all into a 2 cup wide mouth mason jar. Using a submersion blender or a whisk, blend all the ingredients well until it froths up a bit. If it is too thick, add 1 tbsp of water to thin it to your liking. You can place the jar into some warm water and hold it there while you make the rest of your dish!
3. Salmon time! Wash and debone the wild sockeye and pat dry. Salt and pepper both sides of the fish, and set aside. Add oil to your pan and heat to medium high. You want your pan ripping hot! Once the oil has gotten shimmery and rolling hot, add your salmon SKIN SIDE DOWN to start. Use your fingers to hold the filet down on the pan to make sure it doesn’t want to curl up on you. We are trying to crisp the skin here, so you want the skin to have full coverage on the pan. After roughly 2-3 min, flip your Salmon and cook for another minute or so ( to your liking ). Remove from the pan and allow to rest for a minute before serving.
4. Finish your dish as you like - in this recipe we used arugula, avocado, a 4 ½ min poached egg, and an ‘Everything Bagel’ Seasoning on Sourdough. Other great choices include asparagus, ham, havarti cheese, brocolli - or whatever you have kicking around in your fridge. Enjoy!
Recipe by Cory Walby of Saturday Night Test Kitchen. Salmon provided by 1Fish 2Fish Market