A basil compound butter is made by processing chopped basil with salt, pepper, three tablespoons of butter, and a dash of olive oil until loosened into a velvety paste. The fragrant butter is smeared in generous dollops over freshly baked salmon while still hot so the fat melts and adds moisture, flavor, and umami. Salmon is baked at 350°F for about 10–12 minutes for medium rare, with timings adjusted for fillet thickness. Julienned zucchini can roast on the same sheet pan. Leftover compound butter can be served alongside the fish.
Then he adds three tablespoons of butter and pulses the mixture to create a textured paste that's flecked with green. Finally, the cookbook author drizzles in a dash of olive oil and processes the butter for a second time to loosen its consistency. The result is a velvety compound butter that's aromatic, rich, and gives off a satisfying umami vibe.
Pépin bakes his fish at 350 degrees Fahrenheit for about 10-12 minutes, until medium rare in the center. However, you may need to adjust these timings depending on the thickness of your salmon fillets. The fish is served with julienned zucchini (cooked on the same sheet pan as the salmon for convenience) but the real star of the show is the creamy savoriness of the French chef's flavored butter.
Collection
[
|
...
]