Escalope Of Salmon Recipe - Cooking Index
Escalope Of Salmon Recipe - Cooking Index
| 2 tablespoons | 30ml | Butter |
| 4 | Shallots - peeled and sliced | |
| 4 | Mushrooms - thinly sliced | |
| 3/4 teaspoon | 3.8ml | Sea salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 1/4 cups | 296ml | Dry white wine |
| 1 1/4 cups | 296ml | Clam juice or fish stock |
| 1 cup | 237ml | Heavy cream |
| Tabasco pepper sauce - to taste | ||
| 1 | Fresh lemon | |
| Olive oil - for brushing | ||
| 2 lbs | 908g / 32oz | Salmon fillet |
| 1/2 cup | 118ml | Brunoise of cucumber (small dice) |
| 1/2 cup | 118ml | Brunoise of yellow summer squash (small |
| Dice) | ||
| 1/2 cup | 31g / 1.1oz | Brunoise of tomato (small dice) |
| 1 | Chives - thinly sliced | |
| At a diagonal | ||
| 1 cup | 40g / 1.4oz | Chervil leaves |
Prepare white wine sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed.
Preheat the broiler as hot as possible.
Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish.
Bring 1 1/2 cups of the white wine sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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