Salmon in Champagne with Rosemary And Pan Roasted Cherry To
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Yield: 1 servings Ready in 1 hours
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|; and stray bones|
|Pan juice from salmon|
|4 150 g portions of salmon|
|Olive oil; or butter|
|FOR THE GARNISH|
|; boiling water|
|2 Pinches saffron threads|
|4 Sprigs fresh rosemary;|
|Half vegetable stock cube|
|4 Sprigs fresh rosemary|
|300 mlCr?me fraiche|
|1 tsTomato ketchup; (1 to 2)|
|Sea salt and crushed dried|
|FOR THE SAUCE|
Salmon in Champagne with Rosemary And Pan Roasted Cherry To Preparation
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 saute 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.
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