| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Lightly smoked salmon |
| 1 |
tb |
Butter |
| 1 |
ts |
Crushed juniper berries |
| 3 |
tb |
Chopped shallots |
| 75 |
ml |
White wine; (2 1/2fl oz) |
| 150 |
ml |
Whipping cream; (5fl oz) |
| 1 |
|
500 gram jar choucroute |
| 2 |
ts |
Freshly grated horseradish root |
| 75 |
ml |
Chicken stock; ( 2 1/2fl oz) |
INSTRUCTIONS
Melt the butter in a small pan and add the shallot and juniper and sweat
for 5 minutes, then add the wine and reduce by half, add the stock and
cream and bring to the boil. Simmer gently so as to thicken the sauce
slightly. Set aside and keep warm.
Remove the choucroute from the jar and heat it in a pan.
Heat a large frying pan and when hot add the salmon portions and fry
briskly for less than a minute on each side and then remove.
To serve put a pile of choucroute on each plate and surround with a portion
of salmon, finally stir the horseradish into the sauce and spoon it around
the edge of the plate.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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