Sauteed Salmon With Pomegranate Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SAUCE
4: Egg yolks,
1 tsp: Lemon juice,
2 tsp: White wine,
1/2 cup: Pomegranate juice,
10 ounce: Butter, melted, 300 g
Salt,
FISH
1 ounce: Butter, 30 g
Freshly squeezed lemon juice,
6: Salmon fillets, about 6 oz
Salt and pepper,
, 170 g each
GARNISH
Pomegranate seeds,
Directions:
Preheat oven to medium heat.
Whisk the egg yolks and white wine in a double boiler until light and
fluffy. Dont overcook. Remove from heat, and gradually add melted
butter, lemon juice and pomegranate juice. Mix carefully and slowly,
just to blend. Add salt to taste.
Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condiment
the salmon with lemon juice, salt and pepper. Arrange the fish
fillets nicely over the butter cubes. Bake 8 minutes.
Pour some sauce over each fish fillet, garnish with pomegranate seeds
and serve immediately.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.
Source from luhu.jp
Whisk the egg yolks and white wine in a double boiler until light and
fluffy. Dont overcook. Remove from heat, and gradually add melted
butter, lemon juice and pomegranate juice. Mix carefully and slowly,
just to blend. Add salt to taste.
Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condiment
the salmon with lemon juice, salt and pepper. Arrange the fish
fillets nicely over the butter cubes. Bake 8 minutes.
Pour some sauce over each fish fillet, garnish with pomegranate seeds
and serve immediately.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.
Source from luhu.jp