Salmon In Champagne With Rosemary And Pan Roasted Cherry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Drink, Food & | 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 | Champagne | |
| 300 | Crme fraiche | |
| 2 | Pinches saffron threads | |
| 1 | t | 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
To start the sauce In a shallow saucepan, combine the crme 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 45.6mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 0g
Protein: <1g