Salmon in Champagne with Rosemary And Pan Roasted Cherry To

Ready in 1 hour

Top-ranked recipe named "Salmon in Champagne with Rosemary And Pan Roasted Cherry To"

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Ingredients

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

Original recipe makes 1 servings

Servings  

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.

Calories Per Serving: 1 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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