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12 oz Fillets of salmon dusted
-with flour
1/4 c Clarified butter
1/2 ts Minced garlic
1/2 ts Minced shallot
2 tb Julienne-cut roasted red
-Christy peppers
1 t Chopped cilantro
1/2 c Sliced chanterelle
-mushrooms
1/4 c Dry sherry
1/4 c Fish stock
1/4 c Cream
2 tb Madeira
-Creme Fraiche
-Cilantro sprigs
Dust 2 6 oz fillets of salmon with flour. Shake off
excess flour. In a saute pan, heat clarified butter.
Add fillets, and brown on one side; turn. Add garlic,
shallots, red peppers and chopped cilantro and
mushrooms. With fillets still in pan, deglaze with dry
sherry. Add fish stock. Reduce over hight heat for 2
to 3 minutes. Add cream. Reduce until sauce thickens.
Remove salmon to heated serving plate. To the sauce
still in the pan, add 2 to 3 Tablespoons Madeira. Cook
only a minute more, long enough to evaporate the
alcohol. Lace salmon with sauce, garnish with a dollop
of creme fraiche and a sprig of cilantro.
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