| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 6 |
|
Salmon fillets |
| 4 |
tb |
Crushed assorted peppercorns |
| 1 1/2 |
c |
White wine |
| 1/4 |
c |
Rice vinegar |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
tb |
Fresh ginger; chopped |
| 2 |
tb |
Pickled ginger |
| 1 1/2 |
c |
Unsalted butter |
| 1 |
tb |
Chopped fresh basil |
|
|
Soy sauce to taste |
INSTRUCTIONS
For the sauce, place the wine, vinegar, garlic, shallots, pickled and fresh
ginger in a heavy duty sauce pan. Over high heat reduce the wine mixture
until about 1/2 cup remains. Reduce the heat and slowly whisk in the butter
making sure to maintain an even heat, do not let it get too hot or cold.
Once the butter has all been incorporated strain the sauce. Return to the
sauce pan and add basil and soy sauce to taste. Keep warm.
For the salmon fillets, season each fillet with salt then dust with crushed
peppercorns. In a very large saut. pan or two smaller pans heat oil until
it is smoking hot. Place in fillets and sear each side well. If the fillets
are thick you may need to put them in a 350° oven to finish them about 4-5
minutes depending on the thickness.
To serve, place the sauce on the bottom of the plate and top with a salmon
fillet. Garnish with fresh basil and pickled ginger.
Serves six.
Converted by MC_Buster.
Per serving: 3980 Calories (kcal); 320g Total Fat; (76% calories from fat);
208g Protein; 13g Carbohydrate; 1275mg Cholesterol; 744mg Sodium Food
Exchanges: 0 Grain(Starch); 28 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
57 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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