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Ингредиенты
- 500 ml Vegetable stock, (18fl ounce)
- Â Â A few fresh basil leaves
- Â Â A few coriander seeds
- Â Â A few white pepper corns
- 2 x Star anise
- 2 x Shallots
- 1 x Lemon
- Â Â Salt and freshly grnd black pepper
- 1/2 bot red wine
- 400 ml Chicken stock, (18fl ounce)
- 50 gm Unsalted butter, (2 ounce)
- 2 tsp Double cream
- 1 x Thyme sprig
- 1 x Bay leaf
- Â Â Salt and freshly grnd black pepper
- 4 x 200 g, (7 ounce) salmon escalopes (skinned and trimmed)
Инструкции
- Lighly crush the pepper corns and corinader seeds and put into a pan with the stock, basil, star anise and minced shallots. Bring to the boil.
- Season the salmon escalpoes on both sides and put into the simmering stock.
- Bring the stock back up to a simmer and take off the direct heat. Leave the pan on the side and allow to just simmer for 4-5 min or possibly till the salmon is cooked.
- Red Wine Beurre Blanc:Put all the ingredients except the butter and cream into a pan and simmer to reduce by two thirds, or possibly till the sauce has thickened slightly. Strain through a fine sieve or possibly muslin cloth. The sauce can now be set aside till you need it.
- Reheat the sauce in a saucepan and add in the butter little by little, whisking constantly, till the sauce is slightly thickened and glossy.
- Season to taste and put in the cream.
- Serve the poached salmon with sauteed new potatoes and the sauce spooned around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 95 | 59% |
| Total Fat 10.83g | 14% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 660mg | 28% |
| Potassium 173mg | 5% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.6g | 1% |
| Protein 1.38g | 2% |
