Escalope of salmon
4 servings
Ingredients
| Quantity | 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 |
| Dice) | ||
| ½ | cup | Brunoise of yellow summer |
| Squash (small dice) | ||
| ½ | cup | Brunoise of tomato (small |
| Dice) | ||
| 1 | small | Bunch chives, thinly sliced |
| At a diagonal | ||
| 1 | cup | Chervil leaves |
Directions
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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