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Cooking with and eating British salmon has become an increasingly complicated experience as wild stocks dwindle and farms are plagued by health issues.
That’s where Alaska salmon fits in. The state’s abundance of wild-caught salmon brings bold flavour profiles and fillets packed with nutrition.
While the fish can be cooked in numerous ways, Michelin-starred chef Andy Beynon simply pan-fries the fillet in butter before deglazing the pan with lemon juice and pouring this over the crispy fillet to infuse the flavour.
For the sauce, he sautees tarragon, garlic and shallots and reduces it down with white wine, before adding a dash of cream and butter, letting it all emulsify together and then adding in the salmon roe. It’s the perfect way to let the natural flavour of this wild fish shine.
