Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Escalope of Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 66
- Saturated Fat
- 25
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 55
- Cholesterol
- 222
- Sodium
- 1003
- Total: 1 hr 40 min
- Prep: 1 hr
- Cook: 40 min
Ingredients
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
Directions
- 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.
- Preheat the broiler as hot as possible.
- Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish.
- 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.