Ludo à la Maison - Seared Salmon with Citrus Sauce

Ludo cleans a salmon filet and gives a classic cream sauce a playful twist with curry.

[@ardentdfender4116]

There is a lot of things going on with this one simple but very elegant dish. I like it! Any dish is that person’s inspired interpretation of that dish along with what’s local and seasonal to them with fresh produce. This is inspirational to me. Yet what I also enjoyed is Chef Ludo’s application of technique in making an interesting sauce. Having seen the technique demonstrated I can make that sauce my way as well apply same similar technique to make other sauces with both Yoghurt & Cream. Thanks Chef!

[@rcradiator]

I hope that salmon belly didn't go to waste. It's one of the best yet underutilized parts of the fish, best seared and served with a squeeze of lemon juice. Incredibly rich and decadent, yet such a clean flavor.

[@eLReyyyyyy]

Also the skin!

[@piromp]

domaine de la pepiere muscadet! great wine choice!

[@Chef_AngMoh]

Amazing

[@ivanhopeturingan9547]

I have a serious question. Won't the cream sauce curdle?

[@magnushansen7769]

Depends on the fat% ;) Plus it also look like cream 58%

[@silentj624]

As someone who is familiar with French I still kinda struggle when he reverts to French pronunciation of French words or phrases. French speakers can literally say an entire 10 word sentence in 1 syllable.

[@rag5075]

Is that curry powder

[@sarahnabi6872]

Do you have something which does not have any alcohol in it

[@billylukito5522]

but Alcohol was evaporated in cooking process though.

[@chenyanhao676]

billy lukito not all of it, heres a wikipedia article about this, with adequate research

[@waynehasch5978]

Maybe you could find an alcohol free channel

[@weiistone]

huh. not how i make salmon but it looks amazing. i'll try it on a low heat rather than hot sear next time.

[@waynehasch5978]

Hot sear makes a horribly strong fish odor especially if the skin is on

[@nu-world]

haha I see that piece of skin still left on lol

[@salemalroudhan2799]

Looks amazing but can it be done with the skin on

[@KozHD]

not the way he cooks it. You need more heat for the skin to be tasty. It will be really tough if you cook it low heat

[@williamanderson9557]

Yeah, quite the opposite of a sear. I would suggest a title change. Nice dish though!

[@fallingjeff]

I’m an engineer. We analyze everything including waste. What do you do with the salmon trimmings after making the flat filets? Besides throwing in your garden... Could you make a stock? Can you make something else?

[@sireugenethunderfuck9229]

fallingjeff usually the it goes into fish soup

[@fallingjeff]

I thought about that, but I’m not really familiar with any soups with salmon pieces... my waste-go-to is always a stock. Thanks.

[@simplelife6318]

You can make fish jus

[@josefstiselius8605]

fallingjeff genarly speaking fatty fishes is not good for stock. Make a tartar, paté, maki or use in a soup!

[@GladRichGirl]

Make rilette. Dont make fish stock with fatty fish.

[@waynehasch5978]

I have so much wine in California. I will NOT go on a scavenger hunt to find a rare and pricey French Muscadet.

[@wordsshackles441]

What about a rare and pricey french cock?

[@ricardocabrera6245]

Ludo ,, u r not a cook ,, need to do a better job with the fish ,, and the French accent has to go

[@chenyanhao676]

Lol this guy... learn some grammar first

[@sohaminyoh]

How does a double comma not as a joke? You're incredibly abnormal.