Medallions Of Salmon With Saffron Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
600 each: Tasmanian salmon fillet,
2 each: To 3 leeks,
-skin and bones removed,
SAUCE
50 each: Eschalots chopped finely,
Generous pinch of saffron,
1 small: Clove garlic chopped finely,
-strands,
60 each: Butter,
90 each: Cream,
40 each: Vermouth,
1 tsp: Lemon juice,
60 each: Dry white wine,
2 tbsp: Finely chopped chives,
1 liter: Hot fish stock,
Salmon roe,
Directions:
Halve the salmon fillet lengthwise and set aside. Trim the leeks,
discarding the tough outer leaves. Slice in halves lengthwise and
wash very thoroughly under cold running water. Blanch in boiling
water until softened. Drain and refresh with cold water. Drain
again to remove excess water. Select leek strips of approximately
the same size, discarding any that are too large or broken in
pieces. Spread out a sheet of foil large enough to cover one salmon
half and place the strips of leek vertically on top, overlapping
their edges slightly and matching them to the length of the salmon
piece. Place the salmon across the bed of leeks and roll up in the
foil to form a sausage shape, sealing the ends. Repeat with the
other slice of salmon. Bake in a preheated 100C oven for 20
minutes.
To make the sauce: cook the chopped eschalots and garlic in half the
butter over low heat until the eschalots are soft and transparent.
Add the vermouth and wine, and cook over low heat until completely
reduced. Add the fish stock and saffron, cook until reduced to
one-third. Add the cream and cook for a further 5 minutes, then
strain, add the lemon juice and chives and whisk in the remaining
butter.
To serve: slice each salmon piece across into 6 medallions. Place
two medallions on each plate, ladle some sauce around and sprinkle
with a little salmon roe.
Submitted By SHERREE JOHANSSON On 12-28-95
Source from luhu.jp
discarding the tough outer leaves. Slice in halves lengthwise and
wash very thoroughly under cold running water. Blanch in boiling
water until softened. Drain and refresh with cold water. Drain
again to remove excess water. Select leek strips of approximately
the same size, discarding any that are too large or broken in
pieces. Spread out a sheet of foil large enough to cover one salmon
half and place the strips of leek vertically on top, overlapping
their edges slightly and matching them to the length of the salmon
piece. Place the salmon across the bed of leeks and roll up in the
foil to form a sausage shape, sealing the ends. Repeat with the
other slice of salmon. Bake in a preheated 100C oven for 20
minutes.
To make the sauce: cook the chopped eschalots and garlic in half the
butter over low heat until the eschalots are soft and transparent.
Add the vermouth and wine, and cook over low heat until completely
reduced. Add the fish stock and saffron, cook until reduced to
one-third. Add the cream and cook for a further 5 minutes, then
strain, add the lemon juice and chives and whisk in the remaining
butter.
To serve: slice each salmon piece across into 6 medallions. Place
two medallions on each plate, ladle some sauce around and sprinkle
with a little salmon roe.
Submitted By SHERREE JOHANSSON On 12-28-95
Source from luhu.jp