Cuccos Kitchen | How To Make Salmon Meunière | Legend of Zelda: Breath Of The Wild

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Today we tackle the Salmon Meunière. The Salmon Meunière is an item from The Legend of Zelda: Breath of the Wild. It is a curative item that restores Link's health by fully refilling Heart Containers. It also temporarily grants additional yellow Heart Containers depending on the amount ingredients. It can be cooked by adding one Tabantha Wheat, one Goat Butter, and one Hearty Salmon to a pot. Using more Hearty Salmon or other "Hearty" ingredients will boost the number of yellow hearts. Using ingredients that produce effects other than "Hearty" will cancel out the salmon's natural effect, resulting in Salmon Meunière. A Hearty Salmon Meunière is required during a Shrine quest at Rito Village.

"The crispy skin of this fried hearty salmon puts its texture in a class all its own."

Ingredients
Salmon:

2 salmon steaks
(salmon filets as substitute)
1 tbsp fresh ground pepper
1 tbsp garlic salt
1 tbsp onion powder
1 egg
1/2 cup of wheat flour
(regular flour as substitute)
3 tbsp unsalted butter
fresh thyme

Sauce:
2 cloves minced garlic
1/2 cup white wine
(chicken stock as substitute)
1 cup unsalted butter
2/3 cup heavy cream
2 tbsp lemon juice
1 tbsp flour
1 tbsp fresh dill
1 tbsp dried oregano

Garnish:
2 cup arugula
2 fresh tomatoes


Take out salmon from the fridge and pat dry with a paper towel take out all the moister.
Let salmon sit for 20 min to get to room temperature

Add flour to a bowl and in another bowl crack one egg and whisk till scrambled.

Season the salmon steak with pepper garlic salt, onion powder, and rub it into the salmon, flip and repeat on the other side.
Dip the salmon steak into the egg wash and then coat it with the wheat flour till the whole salmon is covered in flour.
In a pan, melt the butter on medium heat till it’s all melted and the pan is well coated.
Fry one of the sides of the salmon skin for 1 min till it gains a slight crisp. Flip to the backside and fry for 30-45 seconds and lastly flip tp the other side and fry for an additional min.
Fry the salmon for 3-4 min flesh side down and add in thyme. After flip to the other side, cook for an additional 3 min till the flour and flesh becomes nice and crispy
remove from heat and set aside.

For the sauce, mince two cloves of garlic, then add to it to a saucepan over medium-high heat and cook the garlic till it becomes fragrant. Add the white wine and bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time until sauce is smooth and all the butter is incorporated. Whisk in 1/3 of the cream and lemon juice. Once smooth, add in flour. Once the flour is well mixed in add in the other 1/3 of heavy cream till the sauce becomes thick.

On a plate, lay down some arugula and cut a fresh tomato in half. Lay down the salmon and pour the sauce on top. The Salmon Meunière is done! Dig in!