| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 4 |
|
150 g portions of salmon fillet; cleaned, skinned |
|
|
; and stray bones |
|
|
; removed |
|
|
Olive oil; or butter |
|
|
Sea salt |
| 4 |
|
Sprigs fresh rosemary |
| 150 |
ml |
Champagne |
| 300 |
ml |
Cr.me fraiche |
| 2 |
|
Pinches saffron threads |
| 1 |
ts |
Tomato ketchup; (1 to 2) |
|
|
Sea salt and crushed dried chillies |
|
|
Pan juice from salmon |
|
|
Half vegetable stock cube |
| 4 |
|
Sprigs fresh rosemary; steeped in a little |
|
|
; boiling water |
INSTRUCTIONS
FOR THE SAUCE
FOR THE GARNISH
To start the sauce In a shallow saucepan, combine the cr.me fraîche,
saffron, half stock cube and tomato ketchup. Reduce to half the original
quantity over a medium heat. Season with salt and a pinch of crushed dried
chillies. Keep warm.
To prepare the salmon fillets Brush a large shallow non-stick saut. pan
with a little olive oil, or butter. When hot, place the salmon fillets in
the pan. Top each fillet with a sprig of fresh rosemary. Pour over
champagne. Cover pan and steam salmon fillets for 5 minutes or until the
fish is steamed to a pale pink on the outside, but still coral pink and
moist on the insides.
Increase heat under the pan, crumble in vegetable stock cube, and with a
spatula, transfer the salmon fillers to heated dishes. Remove sprigs of
rosemary and garnish with fresh green sprigs (which you have steeped in a
little boiling water). Stir some of the pan juices into the reduced sauce
and strain around salmon fillets.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”