Our Recipes
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- » Salmon poached in foil with butter and lemon
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Salmon fillets with a white wine and chive sauce
Ingredients:
- 7ozs x 4 Salmon fillets
- 2 Bay leaves
- ¾ pint of vegetable stock or fish stock
- 3 tbs Shallots or spring onions finely chopped
- 1 oz Butter
- 2tbs Sherry vinegar
- ¼ pint White wine
- 6 fl oz Double cream
- 2ozs butter chilled and cut into pieces
- 3 tomatoes diced deseeded
- 2 tbs of chives
Method
Put salmon and bay leaves in a large frying pan and pour over the stock. Bring to the boil and then simmer for 5-7 minutes until the salmon is tender.
Meanwhile, in a saucepan melt the butter and cook the shallots until softened. Add sherry vinegar, white and cream, simmer gently to reduce by half. Whisk in the chilled butter, a little at a time making sure that each piece is well blended before adding the next. Add tomatoes, chives and seasoning.
Drain the salmon: put on warm plates, pour sauce around each fillet and garnish with whole chives.