| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Food networ, Food1 | 1 | Servings | |
INGREDIENTS
| 1 | 180 gram pie salmon supreme | |
| skin on bones | ||
| removed | ||
| 1 | Fennel, finely sliced | |
| 2 | Shallots, finely sliced | |
| 1/4 | pt | White wine |
| 6 | T | Fish stock |
| 1 | Unsalted butter | |
| Chopped chives | ||
| Salmon caviar to garnish |
INSTRUCTIONS
Sweat the fennel and shallots in a little butter, then add white wine and reduce completely. Heat the fish stock and soften the pack of butter, then add butter to the stock to make a sauce. Add the butter sauce to the vegetables and keep warm. Pan fry the salmon, then serve with the sauce poured over the top, garnished with chopped chives and salmon caviar. Serve with new potatoes. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: <1mg
Sodium: 242.5mg
Potassium: 2970.9mg
Carbohydrates: 139.4g
Fiber: 2.5g
Sugar: 1.2g
Protein: 23g