A pearlescent salmon fillet beneath a golden, thin, dry-crisp panko crust, served with steamed potatoes, green beans, and homemade tartar sauce in classic bistro style.
Ingredients
- 800 g fresh, thick-cut skin-on salmon fillets
- 90 g Japanese panko breadcrumbs
- 60 g unsalted butter
- 45 g Dijon mustard
- 1 bunch fresh flat-leaf parsley
- 2 pieces untreated lemon
- 1 clove fresh garlic
- 30 ml extra-virgin olive oil
- 8 g fine salt
- 1 tsp whole black peppercorns
- 900 g waxy potatoes
- 600 g extra-fine fresh green beans
- 180 g quality mayonnaise
- 60 g fine pickles in vinegar
- 35 g capers in vinegar
- 1 piece fresh shallot
- 0.5 bunches fresh chives
Method
- Take the salmon fillets out of the refrigerator before cooking so they are not ice-cold at the center. Pat them very carefully dry on all sides: the surface should be matte, never damp, so the crust adheres and crisps.
- Prepare the tartar sauce: finely chop the gherkins, capers, shallot, chives, and a little parsley. Mix them with the mayonnaise, lemon juice, pepper, and a small touch of mustard. Refrigerate; the sauce should be dense, fresh, and tangy, not runny.
- Cook the potatoes in salted simmering water, starting in cold water. Keep them whole or cut them according to their size. They are ready when the tip of a knife enters without resistance but the flesh does not fall apart. Drain, cover, and keep warm.
- Blanch the green beans in a large pot of boiling salted water, then refresh them quickly to set the color. They should remain green, crisp, and slightly crunchy. Drain them thoroughly before reheating them at the last moment with a drizzle of olive oil.
- Prepare the crust: gently melt the butter until it foams without browning. Mix the panko with the melted butter, chopped parsley, lemon zest, very finely grated garlic, salt, and pepper. The breadcrumbs should be evenly glossy and form small blond crumbs without becoming pasty.
- Preheat the oven to two hundred degrees with the fan on, with a baking sheet already heating inside if possible. This high heat helps the salmon cook quickly without softening the panko.
- Season the salmon fillets with salt and pepper. Place them skin-side down on a lightly oiled baking sheet lined with parchment paper. Brush only the tops with the Dijon mustard, using a thin, even layer without smothering the fish.
- Distribute the panko crust over the mustard and gently press with the palm of your hand to form a compact but light layer. Keep the edges clean so you can see the salmon cooking through.
- Bake the salmon on the hot baking sheet. Cook until the crust is golden and dry to the touch and the edges of the salmon just begin to bead slightly. The center should remain pearlescent and supple under pressure; if the crust colors too quickly, lower the heat slightly without covering it.
- During the final stage of cooking, reheat the potatoes with a little butter or olive oil, then reheat the green beans. Adjust the salt and add a few drops of lemon to brighten the vegetables.
- Let the salmon rest out of the oven for a few minutes, uncovered so the crust does not soften. The residual heat will finish cooking it and relax the fibers.
- Plate each dish with a crispy salmon fillet, potatoes, green beans, and a spoonful of tartar sauce on the side, never on the crust. Add a lemon wedge and a little fresh parsley just before serving.
Nutrition
Per serving
- Energy
- 906.1 kcal
- Protein
- 49.6 g
- Carbohydrate
- 65.06 g
- Fat
- 49.81 g
- Fibre
- 10.09 g
- Calcium
- 118.56 mg
- Iron
- 3.35 mg
- Magnesium
- 43.65 mg
