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.