Heat 25g of butter and oil in a pan over a medium heat. When the butter is hot, add the salmon and fry for two to three minutes on one side.
Flip over and cook for another two to three minutes. Season and add another 25g butter – as it melts nappè the salmon and thoroughly coat in the melted butter and pan juices. Turn off the heat, allowing the salmon to rest.
Heat a second pan over a medium heat and add the pancetta and 25g of butter. Cook for two minutes.
Add the shallots and cook for two minutes more then add the fish stock. Bring to the boil and reduce by half, add the wine and cream then bring to the boil and cook for two to three minutes more.
Add the sprouts and cook for two to three minutes then finish with a knob of butter and parsley.
To serve your Pan Fried Salmon with Bacon Brussels Sprouts put the Brussels sprouts into the centre of the plate, top with salmon and spoon around the sauce.
Heat 25g of butter and oil in a pan over a medium heat. When the butter is hot, add the salmon and fry for two to three minutes on one side.
Flip over and cook for another two to three minutes. Season and add another 25g butter – as it melts nappè the salmon and thoroughly coat in the melted butter and pan juices. Turn off the heat, allowing the salmon to rest.
Heat a second pan over a medium heat and add the pancetta and 25g of butter. Cook for two minutes.
Add the shallots and cook for two minutes more then add the fish stock. Bring to the boil and reduce by half, add the wine and cream then bring to the boil and cook for two to three minutes more.
Add the sprouts and cook for two to three minutes then finish with a knob of butter and parsley.
To serve your Pan Fried Salmon with Bacon Brussels Sprouts put the Brussels sprouts into the centre of the plate, top with salmon and spoon around the sauce.
