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Name: Smoke Roasted Salmon with Gew?rztraminer Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Tomatoes; peeled, seeded and; Lemon juice; 350 ml Gew?rztraminer wine; 200 ml Heavy Cream; ; chopped into cubes; olive oil; Sea salt; 350 ml Fish stock; Salt and pepper; Coriander seeds; Broad beans; blanched and; Lumps of cold butter; 1 tb Unsalted butter; 1 Sprig fennel; 4 180 g salmon fillets; Lemon Rind grated; Ground pepper; 1 Shallot; finely chopped

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INGREDIENTS

Tomatoes; peeled, seeded and
Lemon juice
350 ml Gew?rztraminer wine
SAUCE
200 ml Heavy Cream
; chopped into cubes
olive oil
Sea salt
350 ml Fish stock
Salt and pepper
Coriander seeds
Broad beans; blanched and
Lumps of cold butter
1 tb Unsalted butter
MARINADE
1 Sprig fennel
4 180 g salmon fillets
Lemon Rind ; grated
Ground pepper
1 Shallot; finely chopped
GARNISH

Servings

INSTRUCTIONS

Take an empty biscuit tin and punch holes in the lid. Line the inside with tin foil. Sprinkle the bottom of the tin with a mixture of wood chippings and saw dust (to about 1 inch in depth). Place a metal cake rack (bent to fit if necessary) on top of the chippings. Marinade the salmon for a few hours (alternatively you could baste the marinade onto the fish and cook immediately). Pre heat your smoker (the tin) in a very hot oven. This prevents the salmon sticking on the rack. Seal the marinated salmon in a hot frying pan, cooking on both sides. Remove the salmon form the pan and place onto rack in smoker. Place in the bottom of the oven at full power for about 5 to 8 minutes (longer if you prefer your salmon well done). Once the salmon is cooked, remove smoker from oven and leave on one side. Sauce, melt the tablespoonful of butter in a large saucepan. Add the shallots and sweat off for about 2 to 3 minutes. Add the fish stock and wine, reduce and add cream - keep mixture moving at all times to avoid cream separating. Whisk in the lumps of cold butter to thicken the sauce. Add salt and pepper to taste. To serve: Strain the sauce onto the plate. Place the salmon in the middle and garnish with the cubes of tomato and broad beans. If broad beans are out of season, flat leaf parsley could be used. Decorate with a sprig of fennel.

NOTES

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Smoke Roasted Salmon with Gew?rztraminer Sauce

Tomatoes; peeled, seeded and
 Lemon juice
350 ml Gew?rztraminer wine
 SAUCE
200 ml Heavy Cream
 ; chopped into cubes
 olive oil
 Sea salt
350 ml Fish stock
 Salt and pepper
 Coriander seeds
 Broad beans; blanched and
 Lumps of cold butter
1 tb Unsalted butter
 MARINADE
1 Sprig fennel
4 180 g salmon fillets
 Lemon Rind grated
 Ground pepper
1 Shallot; finely chopped
 GARNISH

Take an empty biscuit tin and punch holes in the lid. Line the inside with  tin foil. Sprinkle the bottom of the tin with a mixture of wood chippings  and saw dust (to about 1 inch in depth). Place a metal cake rack (bent to  fit if necessary) on top of the chippings.    Marinade the salmon for a few hours (alternatively you could baste the  marinade onto the fish and cook immediately). Pre heat your smoker (the  tin) in a very hot oven. This prevents the salmon sticking on the rack.  Seal the marinated salmon in a hot frying pan, cooking on both sides.    Remove the salmon form the pan and place onto rack in smoker.    Place in the bottom of the oven at full power for about 5 to 8 minutes  (longer if you prefer your salmon well done). Once the salmon is cooked,  remove smoker from oven and leave on one side.    Sauce, melt the tablespoonful of butter in a large saucepan. Add the  shallots and sweat off for about 2 to 3 minutes. Add the fish stock and  wine, reduce and add cream - keep mixture moving at all times to avoid  cream separating. Whisk in the lumps of cold butter to thicken the sauce.  Add salt and pepper to taste.    To serve:    Strain the sauce onto the plate. Place the salmon in the middle and garnish  with the cubes of tomato and broad beans. If broad beans are out of season,  flat leaf parsley could be used. Decorate with a sprig of fennel.

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Nutrition

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Serving Size: 1 Serving (658g)
Recipe Makes: 1 servings

Calories: 1261
Calories from Fat: 1226 (97%)

Amt Per Serving		% DV

	Total Fat 136.2g	182 %
	Saturated Fat 71.4g	357 %
	Monounsaturated Fat 49.2g
	Polyunsanturated Fat 7.3g
Cholesterol 324.3mg		100 %
Sodium 881.8mg		30 %
Potassium 612.9mg		16 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4.8g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1261

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