Recipe courtesy of Mary Sue Milliken and Susan Feniger

Escalope of Salmon

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Cook: 40 min
  • Yield: 4 servings
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2 tablespoons butter

4 shallots, peeled and sliced

4 mushrooms, thinly sliced

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 1/4 cups dry white wine

1 1/4 cups clam juice or fish stock

1 cup heavy cream

Tabasco pepper sauce

Squeeze of fresh lemon

Olive oil for brushing

1 (2pound) fillet of salmon

1/2 cup brunoise of cucumber (small dice)

1/2 cup brunoise of yellow summer squash (small dice)

1/2 cup brunoise of tomato (small dice)

1 small bunch chives, thinly sliced at a diagonal

1 cup chervil leaves


  1. Prepare White Wine Sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed.
  2. Preheat the broiler as hot as possible.
  3. Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish.
  4. Bring 1 1/2 cups of the White Wine Sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish.