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Browning salmon with butter

Bea_33966

I saw that you pan-fried sous-vided salmon in butter. I've done that in peanut oil before, on high heat, and was able to get a beautiful crust and a deliciously moist center. When I used butter, on the other hand, the result was barely any crust and an overcooked center due to the lower stove temperature (to avoid burning the butter) and the longer cooking time needed to get any browning.

What am I missing here? Why butter?

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Comments

Jack_Mayer_85396

Thanks guys; I'm beginning to understand it. I've often added a squeeze or two of lemon juice to many things not really knowing why ...

seijoed

@Jack, acidity goes into pretty much anything Scandinavian (done right) that I know of, same as in Asian food, it just elevates pretty much any flavor you can think of.

Chris_Young_80640

Yes @Jack, I find that most people under utilize acids as a seasoning. Fresh lemon juice is great.

Jack_Mayer_85396

@Chris - thanks for the tip! wish I had seen it before the soft-shell crabs I had a couple of days ago. Lemon juice works in a similar way?

Brendan_Lee_56950

I love sherry vinegar. I'm a vinegar-a-holic, we usually have probably 5-7 different kinds on hand at all times. One of my todo projects for the summer is to collect some local acetobacter and make a truly local wine vinegar.

Chris_Young_80640

@Brendan — Try adding a touch of sherry vinegar to those pan juices. Goes from good to great.

Brendan_Lee_56950

I usually just pour the butter from the pan over the fish once i'm done and that's my sauce. But i'm kind of lazy like that.

Bea_33966

Thanks Brendan - I will try adding the butter and salmon at the same time next time.

However, it seems like we would be able to produce better results (better browning, equivalent flavor) with peanut oil and a butter sauce, right?

Brendan_Lee_56950

Fried beer..... mmmmmmm.

Tim_Sutherland_52834

I thought there were only two food groups;

Beer,

Fried.

Isn't everything thing else a subset of those two groups?

seijoed

Butter is a food group.

Brendan_Lee_56950

Mostly because butter is delicious. What I do is heat the pan itself sufficiently and then add the butter and fish all at once so the searing happens for a very brief time and the butter is less likely to get too burned up. You can also use clarified butter which will increase your temp allowance.