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Poached Escalope Of Salmon With Red Wine Beurre Blanc

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy		Gordon	4	Servings

INGREDIENTS

500		Vegetable stock, 18fl oz
		A few fresh basil leaves
		A few coriander seeds
		A few white pepper corns
2		Star anise
2		Shallots
1		Lemon
		Salt and freshly ground
		black pepper
1/2		Bottle red wine
400		Chicken stock, 18fl oz
50	g	Unsalted butter, 2 oz
2	t	Double cream
1		Thyme sprig
1		Bay leaf
4		200 g, 7 oz salmon
		escalopes skinned
		and trimmed

INSTRUCTIONS

Lighly crush the pepper corns and corinader seeds and put into a pan
with the stock, basil, star anise and chopped shallots. Bring to the
boil.  Season the salmon escalpoes on both sides and put into the
simmering  stock. Bring the stock back up to a simmer and take off the
direct  heat. Leave the pan on the side and allow to just simmer for
4-5  minutes or until the salmon is cooked.  Red Wine Beurre Blanc:
Put all the ingredients except the butter and cream into a pan and
simmer to reduce by two thirds, or until the sauce has thickened
slightly. Strain through a fine sieve or muslin cloth. The sauce can
now be set aside until you need it.  Reheat the sauce in a saucepan and
add the butter little by little,  whisking constantly, until the sauce
is slightly thickened and glossy.  Season to taste and put in the
cream.  Serve the poached salmon with sauteed new potatoes and the
sauce  spooned around.  Converted by MC_Buster.  Per serving: 205
Calories (kcal); 13g Total Fat; (55% calories from  fat); 4g Protein;
18g Carbohydrate; 29mg Cholesterol; 1772mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 905 Calories From Fat: 571 Total Fat: 63.6g Cholesterol: 185.9mg Sodium: 202.5mg Potassium: 1282.3mg Carbohydrates: 39.5g Fiber: 3.8g Sugar: <1g Protein: 46.8g