3 tbsp (45 mL) unsalted butter, divided
1 cup (250 mL) finely diced shallots
2 tsp (10 mL) finely chopped fresh thyme
2 tsp (10 mL) finely chopped fresh garlic
¾ cup (175 mL) Calvados
1 cup (250 mL) 35% whipping cream
Salt and white pepper to taste
4 boneless skinless salmon fillets, 6 oz (175 g) each
6 cups (1.5 L) frisée
- In a small saucepan over medium heat, melt 2 tbsp (30 mL) butter. Add shallots, thyme and garlic and cook until shallots are translucent, about 5 minutes.
- Add Calvados and cook until reduced by half. Add cream and cook over medium-high heat until a light sauce consistency is achieved, about 7 minutes. Season generously with salt and pepper. Set aside.
- While sauce is reducing, melt remaining 1 tbsp (15 mL) butter in a large non-stick sauté pan over medium-high heat. Sear fish skin-side up until golden brown underneath, about 4 minutes. Turn over to brown and cook the other side, about another 4 minutes. Timing will vary based on thickness of fish.
- Divide the frisée between 4 plates. Top each with a piece of fish and a quarter of the sauce. This recipe makes a generous amount of sauce for lightly coating the frisée.