| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
North, Atlantic, Fisheries |
4 |
servings |
INGREDIENTS
| 4 |
|
6 oz slices salmon fillet; cut on the slant |
| 16 |
fl |
Dry red wine; (Beaujolais or Côtes |
|
|
; de Provence) |
| 12 |
|
Peeled white onions; 1 inch in diameter |
| 12 |
|
Button mushrooms |
| 4 |
fl |
Double cream |
| 4 |
tb |
Butter |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Bayleaf |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Chopped parsley |
|
|
Flour |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Season the salmon with salt and pepper and dredge with flour, shaking to
remove the excess. Heat the butter in a frying pan that has a lid and seal
the salmon steaks quickly on both sides. Lift out and set aside, covered.
In the butter remaining in the pan lightly brown the onions and mushrooms.
Pour in the wine, add the bayleaf and thyme and bring to a simmer. Return
the salmon, and any juices that may have collected to the pan, cover and
simmer until the salmon is just tender, about 10 minutes. Remove the salmon
to a warmed serving dish and keep warm.
Remove and discard the bayleaf and thyme. Add the cream and reduce it to
coating consistency over a fairly high heat. Add the lemon juice and
Worcestershire sauce. Pour the sauce over the salmon and sprinke with the
parsley. Serve with boiled new potatoes.
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