Salmon in Champagne with Rosemary And Pan Roasted Cherry To

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Salmon in Champagne with Rosemary And Pan Roasted Cherry To Ingredients

4 150 g portions of salmon	2 Pinches saffron threads
; and stray bones	1 ts Tomato ketchup; (1 to 2)
; removed	Sea salt and crushed dried
Olive oil; or butter	Pan juice from salmon
Sea salt	Half vegetable stock cube
4 Sprigs fresh rosemary	FOR THE GARNISH
150 ml Champagne	4 Sprigs fresh rosemary;
FOR THE SAUCE	; boiling water
300 ml Cr?me fraiche

Instructions for Salmon in Champagne with Rosemary And Pan Roasted Cherry To

To start the sauce In a shallow saucepan, combine the cr?me fra?che, saffron, half stock cube and tomato ketchup. Reduce to half the original quantity over a medium heat. Season with salt and a pinch of crushed dried chillies. Keep warm. To prepare the salmon fillets Brush a large shallow non-stick saut? pan with a little olive oil, or butter. When hot, place the salmon fillets in the pan. Top each fillet with a sprig of fresh rosemary. Pour over champagne. Cover pan and steam salmon fillets for 5 minutes or until the fish is steamed to a pale pink on the outside, but still coral pink and moist on the insides. Increase heat under the pan, crumble in vegetable stock cube, and with a spatula, transfer the salmon fillers to heated dishes. Remove sprigs of rosemary and garnish with fresh green sprigs (which you have steeped in a little boiling water). Stir some of the pan juices into the reduced sauce and strain around salmon fillets. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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