| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Gordon, Ramsay’s, Passion |
4 |
servings |
INGREDIENTS
| 500 |
ml |
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 |
ml |
Chicken stock; (18fl oz) |
| 50 |
g |
Unsalted butter; (2 oz) |
| 2 |
ts |
Double cream |
| 1 |
|
Thyme sprig |
| 1 |
|
Bay leaf |
|
|
Salt and freshly ground black pepper |
| 4 |
|
200 g; (7 oz) salmon |
|
|
; escalopes (skinned |
|
|
; and trimmed) |
INSTRUCTIONS
RED WINE BEURRE BLANC
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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