| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
British |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pacific salmon fillets; 4 oz skinned |
| 2 |
|
Shallots; finely chopped |
| 1/2 |
c |
White wine Water |
| 2 |
|
Shallots; finely chopped |
| 1 |
c |
Fish stock |
| 1 |
c |
White wine |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Butter |
| 2 |
tb |
Dill; finely chopped Salt and pepper |
INSTRUCTIONS
SAUCE
"When they're tired of B.C. salmon, they're tired of life," says Defence
Minister Kim Campbell , paraphrasing 18th century British writer, Samuel
Johnson. Being from Vancouver, it's not surprising that salmon is her
favorite food." (Kim Campbell is one of the front runners of the
Conservative leadership candidates, the winner who will be Canada's next
prime minister.)
Combine shallots, salmon, wine and water in frying pan large enough to hold
fillets in a single layer. Cover and bring liquid to just a simmer. Poach
salmon about 2 minutes per side. Remove and keep warm. Reserve stock for
sauce.
Sauce: In a saucepan, bring shallots, stock, wine and lemon juice to a
boil. Cook till liquid is reduced by half. Strain. Cut butter into small
cubes. whisk into mixture one piece at a time. Do not let boil. Season with
dill, salt and pepper. Serve warm. Serve with asparagus.
Source: The Toronto Sun posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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