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Title:
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P0ached Salmon Steaks with Basil Cream Sauce |
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Date:
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12/04/2009 22:28:10 |
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Posted by:
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johnnietan |
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Ingredients: 4 Boneless unskinned Salmon Steaks (about half pound each)
2 Tblsp. butter
3 tbsp finely chopped shallots
Salt & Pepper,
1/2 cup dry white wine
2 sprigs fresh parsley
1 bay leaf
1/2 cup heavy cream
1/2 cup thinly shredded fresh basil
1 tsp lemon juice
1/8 tsp cayenne
1: Remove any random bones left in the salmon steaks with tweezers
2: Select a skillet in which the salmon steak will fit in with overcrowding
Rubbed the skillet with 1/2 tps og butter scatter the shallots at the bottom of the skillet.
3:Arrange the salmon steaks over the shallots;Sprinkle with salt & Pepper.
Dot the salmon with the remaining butter, and pour the wine all over.Add bay leaf. Cover closely,bring to a simmer and cook about 10 minutes, No longer, Do Not Overcooked
4. Transfer the Salmon to a serving platter Cover and Keep Warm.
5 Cook down the liquid in the skillet to 1/4 cup.
6.Add the cream and bring back to a boil. Strain the sauce into a saucepan
and discard the herbs. Bring the sauce to boil over high heat and add any liquid that has accumulated around the fish. If possible reduce the sauce over high heat,about 2 minutes.
7: Add the basil, lemon juice and cayenne.Pour over the fish(4 Servings)
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My Comments:
If asked to name the finest fish in American waters,the one that travels best an uniformly good in flavor, I would choose Salmon, I would choose Fresh Salmon. Salmon from Washington,and Alaska and other distant point that has been properly handled and refrigerated is hard to surpass. Here that fine fish is prepared to take advantage of the rich crop of fresh basil,that has flourishes in our garden in summer
The technique is known as French kitchen knows as au vin blanc,with a white wine sauce,one of the easiest and one of the easiest and most elegant basic techniques for Fish Cookery.
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