Скачать или смотреть Recipe: Seared Salmon and “Sort Of” Hollandaise | Andrew Zimmern

A hybridized version of hollandaise and béarnaise sauce, with vegetables, and seared salmon!

Cut and trim your filet into portions. Let them come to room temperature, then season and sear over medium high heat and take care that you do not overcook. Sockeye is a lean fish. Wild king salmon and farm-raised salmon of several types are a little more forgiving because of their higher fat content. Cook your sockeye to medium rare and let it rest to medium while you plate up.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.