Salmon wrth Mustard Sauce
Salmon wrth Mustard Sauce
4 pieces SeaMazz frozen skinless salmon fillets, thawed
Flour for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 cup dry white wine
Salt and freshly ground pepper, to taste
2 tablespoons Dijon mustard
1/2 cup fish stock (see tips)
Juice of 1/2 lemon
1/4 cup heavy cream
Lightly flour the salmon. In a large, non-reactive skillet, heat the all, add the salmon and sauté over moderate heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from the pan.
Add the butter, wine and salt and pepper to the pan, and bring to a simmer.
Add the mustard, fish stock and lemon juice. Simmer over moderately high heat for 5 minutes.
Gradually add the cream, stirring constantly, and simmer until slightly thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced to 1/3 cup, about 3 minutes longer.
With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, spoon a little over each fillet and serve the remainder in a sauceboat.
Makes 4 servings.
Tips: If you don’t make your own fish stock, you can find a packaged brand in some stores; or, a vegetable stock can be substituted in most fish recipes.
This is a dish that could stand up to a light red wine. Otherwise, a lightly acidic white such as Pinot Grigio would be my choice.
4 pieces SeaMazz frozen skinless salmon fillets, thawed
Flour for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 cup dry white wine
Salt and freshly ground pepper, to taste
2 tablespoons Dijon mustard
1/2 cup fish stock (see tips)
Juice of 1/2 lemon
1/4 cup heavy cream
Lightly flour the salmon. In a large, non-reactive skillet, heat the all, add the salmon and sauté over moderate heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from the pan.
Add the butter, wine and salt and pepper to the pan, and bring to a simmer.
Add the mustard, fish stock and lemon juice. Simmer over moderately high heat for 5 minutes.
Gradually add the cream, stirring constantly, and simmer until slightly thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced to 1/3 cup, about 3 minutes longer.
With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, spoon a little over each fillet and serve the remainder in a sauceboat.
Makes 4 servings.
Tips: If you don’t make your own fish stock, you can find a packaged brand in some stores; or, a vegetable stock can be substituted in most fish recipes.
This is a dish that could stand up to a light red wine. Otherwise, a lightly acidic white such as Pinot Grigio would be my choice.
Salmon wrth Mustard Sauce
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
