Salmon with Brown Butter Capers & Shrimp

Prep time: 30 mins | Serves: 4

Ingredients: ‍

•⁠ ⁠4 portions Salmon fillet

•⁠ ⁠10g fine sea salt

•⁠ ⁠3g freshly ground black pepper

•⁠ ⁠40ml neutral oil

•⁠ ⁠80g unsalted butter

For the brown butter, capers & shrimps

•⁠ ⁠80g unsalted butter

•⁠ ⁠40ml dry white wine

•⁠ ⁠1 lemon segments and juice, plus extra to serve

•⁠ ⁠25g capers

•⁠ ⁠80g cooked brown shrimps

•⁠ ⁠10g fresh flat-leaf parsley, finely chopped

•⁠ ⁠2g fine sea salt

•⁠ ⁠1g freshly ground black pepper

Instructions

1.⁠ ⁠Pat the salmon very dry with kitchen paper. Lightly season both sides with a little salt and pepper.

2.⁠ ⁠Heat 20ml oil and 40g butter in a large frying pan over medium heat. When the butter is foaming but not yet brown, lay 2 fish in the pan. Fry 4–5 minutes on the first side until golden, basting with the foaming butter. Carefully turn and cook 3–4 minutes on the second side, basting again, until the flesh is just opaque at the bone. Transfer to a warm plate and loosely cover. Repeat with the remaining 20ml oil, 40g butter and 2 fish.

3.⁠ ⁠Wipe out any very dark burnt bits from the pan, but leave a light film of fat. Add 80g butter and cook over medium heat, swirling often, for 3–5 minutes until it turns a deep golden brown and smells nutty. Immediately add the white wine and lemon juice (it will bubble up), then stir in the capers and a small pinch of salt and pepper. Simmer 1–2 minutes until slightly reduced.

4.⁠ ⁠Add the brown shrimps to the pan and warm through for 1–2 minutes over low heat; do not boil hard or they will toughen. Stir in the parsley, taste and adjust with a little more salt, pepper or lemon juice if needed.

5.⁠ ⁠To serve, place each Dover sole on a warm plate. Spoon the brown butter, capers and shrimps generously over the fish, on the side serve with lemon wedges for squeezing.

Storage.‍ ‍

Salmon is best eaten fresh, but you can cool any leftover fish and sauce completely, then refrigerate in an airtight container for up to 1 day.