|1 cup||White wine|
|2 cups||Heavy (whipping) cream|
|Salt and white pepper|
|3 tablespoons||Clarified butter|
|6||4-oz salmon filets; about 1/2-inch thick|
|6 slices||Kiwi; 1/8-inch thick|
|3||Lime; thin, halved|
Bring the wine and vermouth to a boil in a non-aluminum pan and let reduce over medium heat to a thin syrup, about ⅓ to ½ cup. Add the cream and let reduce until the wine-cream sauce is thick and has a bright sheen, about 1 ample cup. Add the lime juice. Add a pinch of salt and white pepper if needed. Meanwhile, heat the clarified butter in a large, heavy skillet with a heat-proof handle over medium heat. Lightly salt and pepper the salmon filets and saute briefly, 15 to 20 seconds each side. Place them under the broiler to finish cooking, 5 to 6 minutes. The exterior flesh of the salmon should be translucent and beginning to flake while the center is still slightly pink. Serve 1 salmon filet per person topped with cream sauce. Garnish with 1 kiwi slice and ½ lime slice.
SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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