Это предварительный просмотр рецепта "Poached Escalope Of Salmon With Red Wine Beurre Blanc".

Рецепт Poached Escalope Of Salmon With Red Wine Beurre Blanc
by Global Cookbook

Poached Escalope Of Salmon With Red Wine Beurre Blanc
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 500 ml Vegetable stock, (18fl ounce)
  •     A few fresh basil leaves
  •     A few coriander seeds
  •     A few white pepper corns
  • 2 x Star anise
  • 2 x Shallots
  • 1 x Lemon
  •     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
  •     Salt and freshly grnd black pepper
  • 4 x 200 g, (7 ounce) salmon escalopes (skinned and trimmed)

Инструкции

  1. 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.
  2. Season the salmon escalpoes on both sides and put into the simmering stock.
  3. 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.
  4. 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.
  5. Reheat the sauce in a saucepan and add in the butter little by little, whisking constantly, till the sauce is slightly thickened and glossy.
  6. Season to taste and put in the cream.
  7. Serve the poached salmon with sauteed new potatoes and the sauce spooned around.