ESCALOPE OF SALMON
Steps:
- 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 1 1/2 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.
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kuroko stare
[email protected]This dish was a bit bland for my taste. I think I'll try adding some more spices next time.
UltimoForza
[email protected]Not a fan of the sauce, but the salmon itself was cooked perfectly.
Md:Mostafa Shekh
[email protected]This recipe is a keeper! The salmon was moist and flaky, and the sauce was creamy and tangy. I served it with rice and steamed broccoli, and it was a delicious and satisfying meal.
dhiraj thakur
[email protected]Easy to make and very tasty. I added some chopped fresh herbs to the sauce for extra flavor.
Ben Oberholzer
[email protected]The salmon was a bit overcooked for my taste, but the sauce was delicious. I think I'll try it again with a lower cooking temperature.
manju karki
[email protected]This dish was a delight! The salmon was cooked perfectly, and the sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I'll definitely be making this again!