Escalope of salmon
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Escalope of salmon
Last updated 6/12/2012 1:00:11 AM. Recipe ID 23251. Report a problem with this recipe.
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      Title: Escalope of salmon
 Categories: 2hot
      Yield: 4 Servings
           White Wine Sauce-
      2 tb Butter
      4    Shallots, peeled and sliced
      4    Mushrooms, thinly sliced
    3/4 ts Sea salt
    1/2 ts Freshly ground black pepper
  1 1/4 c  Dry white wine
  1 1/4 c  Clam juice or fish stock
      1 c  Heavy cream
           Tabasco pepper sauce
           Squeeze of fresh lemon
           Olive oil for brushing
      1    (2pound) fillet of salmon
    1/2 c  Brunoise of cucumber (small
    1/2 c  Brunoise of yellow summer
           Squash (small dice)
    1/2 c  Brunoise of tomato (small
      1 sm Bunch chives, thinly sliced
           At a diagonal
      1 c  Chervil leaves
  Prepare White Wine Sauce: Melt the butter in a saucepan and add the
  shallots, mushrooms, salt and pepper and cook until soft, 3 to 4
  minutes. Increase heat to high, add the wine and reduce by half. Add
  the clam juice and again reduce by half. Strain sauce into a clean
  saucepan and add the cream. Bring to a boil and reduce slightly until
  sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco
  pepper sauce and lemon if needed.
  Preheat the broiler as hot as possible.
  Brush 4 large dinner plates lightly with olive oil. Slice the salmon
  in very thin escalopes and cover each plate completely with the fish.
  Bring 1 1/2 cups of the White Wine Sauce to a boil and add the
  cucumber, squash, tomato, and chives. Return to a boil and spoon hot
  sauce over each plate, covering the salmon completely. Place the
  plates directly under the broiler and cook 2 to 4 minutes or until
  sauce begins to bubble and fish is just barely cooked. Serve
  immediately with chervil sprinkled generously over each dish.
  Yield: 4 servings

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Recipe ID 23251 (Apr 03, 2005)

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