Salmon in champagne with rosemary and pan roasted cherry to
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 150 g portions of salmon fillet; cleaned, skinned | |
| ; and stray bones | ||
| ; removed | ||
| Olive oil; or butter | ||
| Sea salt | ||
| 4 | Sprigs fresh rosemary | |
| 150 | millilitres | Champagne |
| 300 | millilitres | Crme fraiche |
| 2 | Pinches saffron threads | |
| 1 | teaspoon | Tomato ketchup; (1 to 2) |
| Sea salt and crushed dried chillies | ||
| Pan juice from salmon | ||
| Half vegetable stock cube | ||
| 4 | Sprigs fresh rosemary; steeped in a little | |
| ; boiling water | ||
Directions
FOR THE SAUCE
FOR THE GARNISH
To start the sauce In a shallow saucepan, combine the crŠme fraîche, saffron, half stock cube and tomato ketchup. Reduce to half the original quantity over a medium heat. Season with salt and a pinch of crushed dried chillies. Keep warm.
To prepare the salmon fillets Brush a large shallow non-stick saut‚ pan with a little olive oil, or butter. When hot, place the salmon fillets in the pan. Top each fillet with a sprig of fresh rosemary. Pour over champagne. Cover pan and steam salmon fillets for 5 minutes or until the fish is steamed to a pale pink on the outside, but still coral pink and moist on the insides.
Increase heat under the pan, crumble in vegetable stock cube, and with a spatula, transfer the salmon fillers to heated dishes. Remove sprigs of rosemary and garnish with fresh green sprigs (which you have steeped in a little boiling water). Stir some of the pan juices into the reduced sauce and strain around salmon fillets.
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