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Recipes
Salmon
with white wine sauce
Serves 6
Ingredients
1 side
of fresh salmon, about 1.5kg/3lb, skinned and boned
2 tbsp vegetable oil
salt and freshly ground white pepper
For
the sauce:
200g/7oz unsalted butter, chilled and diced
2 shallots, finely chopped
250ml/8fl oz dry white wine
100ml/4fl oz whipping cream
salt and freshly ground white pepper
Method
To
make the sauce, melt a little of the butter and fry the shallots
gently for about 2 minutes over medium heat until they are soft
and transparent. Add the wine, bring to the boil and boil until
it has reduced to about 4 tablespoons of liquid. Pour in the cream
and boil again for 1 minute. Lower the heat to low and start to
whisk in the remaining butter, a tablespoon at a time. Continue
to whisk until all the butter has been incorporated.
If the sauce seems to thick, add a little water; if it seems too
thin, boil it carefully to reduce slightly (you must be careful
if you do this, because of the high butter content). Season with
salt and freshly ground white pepper and set aside just near to
the stove top, in a warm but not at all hot place.
Ask your fishmonger for a skinless, boneless side of fresh salmon.
You should probably order this at least 4 hours before you plan
to pick it up. Check to see if he has also removed the small pin
bones, in the middle of the fish, above the belly. If not, remove
them yourself with a small pair of pliers. Paul usually trims the
meat off the belly and the tail of the salmon (freeze it for a quiche
or something), just using the thickest sections. This ensures even
cooking. Portion it by cutting the side into six even slices.
Heat a heavy frying pan with the vegetable oil. Season the salmon
fillets with salt and pepper and place carefully in the pan. If
it is not hot enough, the salmon slices will stick. Cook over medium
heat for 4 minutes without moving the slices then turn them over
and cook for another 3 minutes. They should be ready, you can take
a peek inside by opening the flesh with a spatula or your fingers.
If it is still a little pink, cook for another minute.
Serve on heated plates with just about any vegetable accompaniment
you like and a good ladle of sauce.
Recipes
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