Poached Salmon With Lobster Butter Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1: Whole 7-8 lb. salmon,
Salt,
FOR THE BUTTER
1/2: Lemon, juice only
1: Green-black lobster brain OR,
4 tbsp: Reduced lobster stock *,
6 ounce: Butter,
Directions:
*Note: Lobster stock should be made from shells and heads, then
heavily reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If
you have a fish kettle, steam the salmon whole over boiling water for
30-35 minutes (making sure the water is kept topped up). Or wrap the
fish in lightly oiled foil and bake it in the oven for an hour at 325
F (170 C) gas mark 3. Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering
water. Beat in the nuggets of cold butter, adding more as each one
melts. Do this gently ~ it can split if you overheat it (revive it
with a quick splash of cold water). When you have an unctuous smooth
sauce like thin cream, sieve and whisk in the green goo from the head
of the lobster - which immediately turns the butter a wonderful
orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured and
full of its own juices, with piping hot baked potatoes and warm
lobster butter.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias
Source from luhu.jp
heavily reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If
you have a fish kettle, steam the salmon whole over boiling water for
30-35 minutes (making sure the water is kept topped up). Or wrap the
fish in lightly oiled foil and bake it in the oven for an hour at 325
F (170 C) gas mark 3. Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering
water. Beat in the nuggets of cold butter, adding more as each one
melts. Do this gently ~ it can split if you overheat it (revive it
with a quick splash of cold water). When you have an unctuous smooth
sauce like thin cream, sieve and whisk in the green goo from the head
of the lobster - which immediately turns the butter a wonderful
orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured and
full of its own juices, with piping hot baked potatoes and warm
lobster butter.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Seafood