Escalope of salmon

Yield: 4 servings

Measure Ingredient
White Wine Sauce-
2 tablespoons Butter
4 Shallots, peeled and sliced
4 Mushrooms, thinly sliced
¾ teaspoon Sea salt
½ teaspoon Freshly ground black pepper
1¼ cup Dry white wine
1¼ cup Clam juice or fish stock
1 cup Heavy cream
Tabasco pepper sauce
Squeeze of fresh lemon
Olive oil for brushing
1 (2pound) fillet of salmon
½ cup Brunoise of cucumber (small
½ cup Brunoise of yellow summer
Squash (small dice)
½ cup Brunoise of tomato (small
1 small Bunch chives, thinly sliced
At a diagonal
1 cup 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 1½ 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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