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Chef critique

Sockeye au Beurre Citron

A well-conceived and appealing bistro-style meal. The prep step is excellent, but the roasting timeline will likely result in overcooked asparagus, and the target temperature for the lean sockeye salmon will overcook it.

Score: 8/10

Suggested fixes

  • Add the asparagus to the pan at the same time as the salmon so they roast together for 8-10 minutes.
  • Suggest pulling the salmon at 130F for medium doneness, or 135F if aiming for a 145F resting temp to account for carryover cooking.
  • Clarify that the heat should be very low or the pan removed from the burner when emulsifying the butter.

Issues

  • medium / timing: Asparagus is roasted for 6 minutes before adding the salmon, meaning it roasts for 14-16 minutes total at 425F. This will result in overcooked asparagus.
  • medium / flavor: Cooking lean sockeye salmon to 145F and then resting it will result in dry fish due to carryover cooking. It is best pulled around 125F-130F.
  • low / clarity: When making the beurre blanc, the heat should be specified as 'very low' or 'off' when whisking in the cold butter to ensure the emulsion does not break.

Strengths

  • Clear upfront prep instructions that gather all mise en place.
  • Elegant and balanced flavor profile utilizing a classic beurre blanc.
  • Efficient use of a single sheet pan for the main and sides.