| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
All-purpose flour |
| 1 1/4 |
lb |
Salmon fillets |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Fish stock |
|
|
Salt; to taste |
|
|
Freshly ground pepper to taste |
| 1 |
c |
Dried apricots |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking
off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting
pan over medium heat on the stove. Add the salmon and brown on all sides.
Remove to a plate and discard oil. Add the wine and stock to the skillet
and bring to a boil. Replace salmon in the skillet, add the apricots and
sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7
minutes. When done, transfer skillet to the stove top and remove the fish
to a carving board. Cook the liquid in the roasting pan over high heat,
stirring, until it thickens slightly. Remove from heat and whisk in the
butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter
and spoon over the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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