Crusted salmon fillet with red pepper butter sauce | Gaggenau

Gaggenau appliance:  Combi steam oven

Settings: 180°C full surface grill level 2 + humidity

Cooking time: 10 - 12 minutes depending on fish size

Preparation time: 20 minutes

Ingredients for: 8 servings

8 salmon fillets, skin removed
Sea salt and ground black pepper

Crust

50g unsalted butter
100g fresh white breadcrumbs
2 tbsp fresh tarragon, chopped

Red pepper sauce
1 tbsp oil
2 red peppers, deseeded and finely
chopped
2 tbsp white wine vinegar
170ml double cream
175g unsalted butter
2 tbsp chopped chives

Preparation:
Line the solid tray with baking parchment and place the fish on top, season well.

Make the crust by melting the butter in a small pan, add the breadcrumbs and fry for a few minutes until the crumbs are well coated in the butter. Remove from the heat and stir in the tarragon.

For the red pepper sauce heat the oil in a pan and fry the chopped pepper until soft, add the
white wine vinegar and bring to the boil. Whiz the peppers in a blender until smooth, sieve
if necessary. Use a little of the sauce to brush the top of each of the salmon fillets and place
the breadcrumbs on the top to cover. Preheat the combi-steam oven on grill and humidity
level 2 setting at 180°C. Place the salmon in the preheated combi steam oven and cook for
10 -12 minutes (depending on the thickness of fillets) until the crust is golden brown and the salmon just cooked. Place the remainder of the sauce into a small saucepan with the double cream and bring to the boil, remove the sauce from the heat and beat in the cold butter a couple of cubes at a time until smooth and thickened. Add the chives to the sauce and serve with the salmon.