The recipe for one-sided salmon with Szechuan Pepper and Lemon Caviar

You can take Cod, Hake, or Salmon, a thick, meaty fish is preferable.

The back is the thickest, tastiest, most tender part of the fish, devoid of bones.
It is therefore an easy piece to cook!

The recipe for salmon with one-sided butter sauce Sichuan Pepper and Lemon Caviar

Roasted fish steak in a pan cooking butter

You can take Cod, Hake, or Salmon, a thick, meaty fish is preferable.

The back is the thickest, tastiest, most tender part of the fish, devoid of bones.
It is therefore an easy piece to cook!

But to have a tasty cod back, for example, it is imperative to have a good preparation.

Here are our tips for successful pan cooking every time!

Choose a thick-bottomed pan with a non-stick coating: we prefer ceramic pans.

Salmon in a pan: how to cook it well on one side?

Take the fish you like, here we chose salmon, but it's also good with hake, fresh cod.
To start, rinse your salmon steak and pat it dry with paper towels.
Wait until it is at room temperature before putting it in the pan. This is important because it is the condition for having a homogeneous and tasty cooking.

Obviously leave the skin of the fish! It should not be removed. In fact, the skin of the salmon protects the flesh during cooking. Since this is a slow cooking fish, it is best to keep the skin so that the flesh does not cook too quickly. Which would make it dry. What's more, once browned, the skin of the salmon is delicious and crispy.

Preparing the salmon in a pan with skin:

- So heat the pan

- Add a tablespoon of very tasty olive oil

- Put at least 30g of butter in it (the quantity depends on the number of paving stones you will have in the pan).

- If you want to spice up your preparation a little, add a 1/2 teaspoon of Sichuan Pepper, with its berries with woody and anise notes are delicious lightly roasted. Mash the berries with a knife before adding them to the pan.

- When the butter is well melted, place the fish fillets on the skin side in the pan (the cooking of your salmon in the pan must be done on the skin side)

- On moderate to strong fire, it depends on the power of your fire

- Coat your fish fillets with the melted butter from the pan throughout the cooking, without stopping, so that they also cook with the melted and hot butter.

- Leave to cook depending on the size of the pavers and according to your taste: about 15 minutes for a complete cooking or 8 to 10 minutes for a lighter Scandinavian cooking where the fish is almost raw on top. Do not hesitate to turn it over at the last moment, for about 1 minute, to sear the flesh side.

- Place it on your plate, skin side down, coat your fillets with lemon caviar pearls (and be generous) as a final touch to be able to add pep to your fish, without drowning it in juice!

- Fleur de sel available and serve!

What accompaniment for unilateral cooked salmon?

Hash browns or steamed potatoes are extra!

Otherwise, choose a brown or wild rice, whose aromas will be rich.

Seasoned pan-fried vegetables are ideal to accompany your salmon.

Enjoy!