Pan seared wild Salmon with roasted potato and barnaise sauce

In a small saut pan, sweat the shallots till wilted and translucent.

For the sauce: in a blender add the egg yolk, Dijon, lemon juice, and the sauted shallots season with salt and pepper to taste.

Blend the mixture till incorporated, slowly add the clarified butter (while still warm) this will cook the egg yolk and make it smooth. It should coat the back of the spoon.

When mixture is silky smooth add the tarragon, if too thick add a touch of warm water. (Now you have barnaise.

For the potatoes: coat with olive oil, salt and pepper and place on a baking sheet. Cook at 200C (395F) till fork tender.

For the Salmon: pan sear skin down for about 7 min, flip and cook for 3 more min. Set aside and rest.

NOTE: cooking time differ for different size pieces and donees basically cook it the way you want it

Assemble: sauce on the bottom, potatoes and salmon. Get creative