Salmon cutlet in beurre blanc sauce with saffron

Ingredients for Salmon cutlet in beurre blanc sauce with saffron

Instructions for Salmon cutlet in beurre blanc sauce with saffron

To prepare the Salmon cutlet in beurre blanc sauce with saffron recipe, please follow these instructions:

Scrape the skin side of the fish free of mucus and dandruff. Rinse and dry the fish. Share it in 4 equal pieces, with the skin still on. Share once again fish strips in half, but cut only through flesh, so koteletterne can be folded out know that fur keeps them fast! Sprinkle with salt and pepper to taste and style to the page. Just before the server no fry salmon koteletterne Golden in butter, first with the skin side down. When the surface of the fish starts to get light and fried along the edge, turn over the fish and FRY finished 2 minutes with the flesh side down. The sauce is warmed through and the fish is served with nykogte broccoli.