pan-fried salmon
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- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 | 180 gram pie salmon supreme; skin on, bones |
| ; removed | |
| 1 | Fennel; finely sliced |
| 2 | Shallots; finely sliced |
| ¼ pint | White wine |
| 6 tablespoons | Fish stock |
| 1 pack | Unsalted butter |
| Chopped chives | |
| Salmon caviar to garnish |
Sweat the fennel and shallots in a little butter, then add white wine and reduce completely. Heat the fish stock and soften the pack of butter, then add butter to the stock to make a sauce. Add the butter sauce to the vegetables and keep warm.
Pan fry the salmon, then serve with the sauce poured over the top, garnished with chopped chives and salmon caviar. Serve with new potatoes.
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