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Fish, South and mountains

Salmon with béarnaise sauce and steamed potatoes

Salmon with béarnaise sauce and steamed potatoes is a fish dish for 4 people, ready in 40 minutes, medium difficulty, at €5.60 per serving. The key to success is whisking the béarnaise over a gently simmering double boiler, never boiling, to keep it smooth and stop the egg yolks from overcooking.

Tonight, a pink salmon fillet topped with tarragon béarnaise, served with steamed potatoes.

Salmon with béarnaise sauce and steamed potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€5.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

A pink salmon fillet, a crisp skin, and a tarragon béarnaise sauce draped over it all, this dish breaks away from weeknight pasta without asking for hours at the stove. Steamed potatoes keep things simple on the side, soaking up the sauce and balancing the richness of the butter.

It works well for an evening when you have a bit more time, or for guests without breaking the budget. Kids generally take to well cooked salmon and the mild tarragon sauce, while adults get a bistro classic made at home, simpler than it looks once you've got the reduction down.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Dairy

  • Egg yolks 3
  • Clarified butter 150 g

Fruits and vegetables

  • Shallots 2
  • Tarragon 1 sprigs
  • Potatoes 800 g

Pantry

  • Wine vinegaroften in the pantry 5 cl
  • Dry white wineoften in the pantry 5 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose

The step by step recipe

  1. Reduce the chopped shallot with the vinegar, white wine, and half the tarragon until almost evaporated. 8 min

    This reduction is the heart of the sauce, don't rush it.

  2. Add the egg yolks and whisk over a double boiler until the mixture thickens. 6 min

    Whisk nonstop and pull the bowl off the heat as soon as it foams up.

  3. Pour in the warm butter in a thin stream while whisking constantly, stir in the chopped tarragon, and keep warm.

    If the sauce splits, add a spoonful of warm water and whisk hard.

  4. Steam the potatoes. 25 min

    Peel them after cooking if you want to keep all the flavor.

  5. Sear the salmon fillets in a pan with the oil, skin side down first. 10 min

    The skin needs to crisp up, don't move the fillet until it releases on its own.

Our tips to get it right

  • Use warm clarified butter, not hot, so the yolks build into a sauce instead of cooking all at once.
  • Make the béarnaise right before cooking the salmon, it doesn't hold well past 20 minutes even kept warm.
  • Pick salmon fillets of even thickness so they all finish cooking in the pan at the same time.

The variations

  • Swap the salmon for cod or another white fish, béarnaise pairs just as well with either.
  • For a fish free version, spoon the béarnaise over grilled vegetables or a pan seared seitan steak.
  • For kids in a hurry, cut the salmon into chunks before cooking, it cooks faster and is easier to eat.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Steamed green beans

Storage

Béarnaise doesn't keep, it separates in the fridge and doesn't freeze well. Cooked salmon keeps for 1 day in the fridge in a sealed container, best reheated gently in a pan or eaten cold in a salad.

Questions about this dish

Why does my béarnaise sauce split?

The sauce splits when the double boiler gets too hot or the butter is added too fast. Off the heat, whisk in a spoonful of warm water to bring it back together.

Can you make béarnaise ahead of time?

Make it right before serving, no more than 20 minutes ahead, keeping it warm off direct heat. It doesn't hold up in the fridge or freezer without separating.

Can you substitute the clarified butter?

You can use regular melted butter, skimming off the white milk solids that rise to the top. The result is slightly less stable but works fine for immediate use.

How do you know when the salmon is cooked through?

The fillet is ready when it flakes easily with a fork and stays slightly pink in the center. Count about 10 minutes in the pan, flipping just once.

How long does it take to make a salmon with béarnaise sauce and steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon with béarnaise sauce and steamed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon with béarnaise sauce and steamed potatoes cost?

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Always check the labels of the products you buy.

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