Poached salmon w oyster beurre blanc & sorrel
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Poached salmon w oyster beurre blanc & sorrel
  Salmon    Seafood    Oysters  
Last updated 6/12/2012 1:18:23 AM. Recipe ID 49221. Report a problem with this recipe.
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      Title: Poached salmon w oyster beurre blanc & sorrel
 Categories: Seafood
      Yield: 1 Servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
      7 oz Salmon filet
      5    Oysters
    1/2 oz Lemon juice
      1 oz Cream
      4 oz Fish stock
      1 oz White wine
      1 oz Butter
    1/4 ts Caviar
           Sorrel leaves
 
  Poach the salmon in fish stock, white wine, lemon juice with oysters.
  When it boils, remove oysters. Remove salmon when slightly underdone.
  Reduce liquids for a few seconds. Add cream and reduce liquid until
  thick and finish sauce by add the butter.  Separately steam the
  sorrel leaves on parchment paper.  Turn the sorrel leaves on the
  plate and place the salmon on the sorrel and add sauce. Garnish with
  oysters crowned with caviar. Source:  Celebrate San Antonio A
  Cookbook by the San Antonio Junior Forum
 




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Recipe ID 49221 (Apr 03, 2005)

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