| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
c |
White wine |
| 1/2 |
c |
Vermouth |
| 2 |
c |
Heavy (whipping) cream |
| 1/2 |
|
Lime juice |
|
|
Salt and white pepper |
| 3 |
tb |
Clarified butter |
| 6 |
|
4-oz salmon filets; about 1/2-inch thick |
| 6 |
sl |
Kiwi; 1/8-inch thick |
| 3 |
|
Lime; thin, halved |
INSTRUCTIONS
Bring the wine and vermouth to a boil in a non-aluminum pan and let reduce
over medium heat to a thin syrup, about 1/3 to 1/2 cup. Add the cream and
let reduce until the wine-cream sauce is thick and has a bright sheen,
about 1 ample cup. Add the lime juice. Add a pinch of salt and white pepper
if needed. Meanwhile, heat the clarified butter in a large, heavy skillet
with a heat-proof handle over medium heat. Lightly salt and pepper the
salmon filets and saute briefly, 15 to 20 seconds each side. Place them
under the broiler to finish cooking, 5 to 6 minutes. The exterior flesh of
the salmon should be translucent and beginning to flake while the center is
still slightly pink. Serve 1 salmon filet per person topped with cream
sauce. Garnish with 1 kiwi slice and 1/2 lime slice.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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