Ingredients
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
Directions
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.
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By laurep19
on March 20, 2013
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tastes gourmet and is pretty quick to make - especially if you use a quality red jam in a bind to save some time.
By bmw733
Weehawken, NJ
on June 18, 2006
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When I'm looking for a quick meal, instead of making the coulis, I use raspberry jam or jelly and heat that up in a small sauce pot. It's quick and easy.
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