Poached salmon with lobster butter
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Poached salmon with lobster butter
  Salmon    Lobster    Butter    Seafood  
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4799. Report a problem with this recipe.
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      Title: Poached salmon with lobster butter
 Categories: Seafood, Main dish
      Yield: 12 Servings
 
      1    Whole 7-8 lb. salmon
           Salt

MMMMM-----------------------FOR THE BUTTER----------------------------
    1/2    Lemon (juice only)
      1    Green-black lobster brain OR
      4 tb Reduced lobster stock *
      6 oz Butter
 
  *Note: Lobster stock should be made from shells and heads, then
  heavily reduced to make 3-4 tablespoons.
  
  Scale, gut and wipe the fish.  Rub the inside cavity with salt.  If
  you have a fish kettle, steam the salmon whole over boiling water for
  30-35 minutes (making sure the water is kept topped up).  Or wrap the
  fish in lightly oiled foil and bake it in the oven for an hour at 325
  F (170 C) gas mark 3.  Leave it to rest while you make the butter.
  
  Warm the lemon juice in a small basin over a saucepan of simmering
  water. Beat in the nuggets of cold butter, adding more as each one
  melts.  Do this gently - it can split if you overheat it (revive it
  with a quick splash of cold water).  When you have an unctuous smooth
  sauce like thin cream, sieve and whisk in the green goo from the head
  of the lobster - which immediately turns the butter a wonderful
  orange-pink.
  
  Serve the salmon when it is just cool but still sweet-flavoured and
  full of its own juices, with piping hot baked potatoes and warm
  lobster butter.
  




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Recipe ID 4799 (Apr 03, 2005)

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