- 1/2 cup Melba sauce:
- 1 pint raspberries
- 1/4 cup red currant jelly
- 2 tablespoons granulated sugar, or to taste
- 1/2 teaspoon cornstarch, mixed in 2 tablespoons water
- 4 ounces fillet salmon
- 1 cup lemon water
- 2 ounces sliced Brie cheese
- 1/2 cup heavy cream
For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup
Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes.
Place Brie on top of the salmon and return to the oven.
Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve.
Recipe courtesy of Victors Cafe
Recipe courtesy of Bobby Flay