Salmon in red wine with apricots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | All-purpose flour |
| 1¼ | pounds | Salmon fillets |
| 1 | cup | Dry red wine |
| ½ | cup | Fish stock |
| Salt; to taste | ||
| Freshly ground pepper to taste | ||
| 1 | cup | Dried apricots |
| 2 | tablespoons | Unsalted butter |
Directions
PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil. Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into ½-inch slices, arrange on a serving platter and spoon over the sauce.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK