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| Recipe Name | Salmon, Champagne Cream, Steamed Potatoes |
| Description | An elegant main course recipe! Serves 4. |
| content | Ingredients for the Champagne Cream:
½ cup champagne vinegar
2 shallots, finely chopped
2 cloves garlic, minced
3 ounce pieces of smoked salmon, whole
¾ cup champagne
1 cup heavy cream
In a medium saucepan, combine the champagne vinegar with the shallots, garlic, and smoked salmon and reduce to about 1 tablespoon. Add the champagne and reduce again until there are about 2 tablespoons of liquid left in the pan. Add the cream and reduce slightly until the cream thickens and the bubbles get big. Reserve and keep warm.
Ingredients for the Steamed Potatoes:
8 small Red Bliss or Norland potatoes
Salt
In a pot with a tight fitting lid, put the potatoes in about 2 inches of water. Salt the water well and boil with the lid on for 20 minutes, or until a potato slides cleanly off the fork.
Ingredients for the Salmon:
4 salmon fillets, 6 to 8 ounces, each
Unsalted butter, melted for brushing
Salt
Chives for garnish
Preheat the oven to 400. Brush the salmon fillets with melted butter and sprinkle with salt to your liking. Place in a sheet pan and roast for 10 minutes, or until the fish is firm and slightly crisp at the edges. Serve surrounded by the sauce, and garnish with steamed potatoes and chives. |
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