| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Salmon filet |
| 5 |
|
Oysters |
| 1/2 |
oz |
Lemon juice |
| 1 |
oz |
Cream |
| 4 |
oz |
Fish stock |
| 1 |
oz |
White wine |
| 1 |
oz |
Butter |
| 1/4 |
ts |
Caviar |
|
|
Sorrel leaves |
INSTRUCTIONS
NORMA WRENN NPXR56B
Poach the salmon in fish stock, white wine, lemon juice with oysters. When
it boils, remove oysters. Remove salmon when slightly underdone. Reduce
liquids for a few seconds. Add cream and reduce liquid until thick and
finish sauce by add the butter. Separately steam the sorrel leaves on
parchment paper. Turn the sorrel leaves on the plate and place the salmon
on the sorrel and add sauce. Garnish with oysters crowned with caviar.
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum
Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com>
on May 18, 1998
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