Ingredients
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3
-
1/3
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2
-
1/2
-
8
-
-
1 - 2
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-
-
-
-
-
-
-
Directions
Salmon With Butter Sauce, This is a recipe I’m posting for Zaar World Tour 2006 It’s from a cookbook, French Classics The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better You can substitute any thick fish Serve with potatoes or rice and Chardonnay Or if you prefer French Hollandaise Sauce #170385, Salmon is nearly a staple in Iceland, but still an huge treat for this transplanted Texan I was so pleased that my final ZWT dish would be something we love so much This is a lovely simple recipe that produces a lovely outcome I cooked the shallots in lemon juice rather than vinegar This gave the sauce a distinct hollandaise flavour w/o the higher fat content of true hollandaise Because I was out of chives, I added 1/tsp of dried dill when I added the last of the butter to the shallots I served this w/a crispy potato galette, lightly glazed carrots & white wine – a lovely meal to mark the end of ZWT Thx for posting
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Steps
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1
Done
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Cut Fish Into Individual Serving Sizes. |
|
2
Done
|
in Large Skillet, Bring Enough Water to a Boil to Cover Fish by 1 Inch. |
|
3
Done
|
If the Fish Isn't Fresh Add the White Wine, Lemon Juice, or Vinegar. |
|
4
Done
|
Add the Fish and Turn Down the Heat to Simmer. Cook About 10 Minutes Per Inch of Thickness of Fish. When Done, Drain on Paper Towels. |
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5
Done
|
While Fish Is Simmering, Cook Shallots in the Vinegar in a Small Pan Over Low to Medium Heat Until 1 Tb of Liquid Remains. Add Optional Ingredients. |
|
6
Done
|
Remove Pan from Heat. Whisk the Butter, 2 Tb at a Time, Into the Shallots Letting It Melt Before Adding More. |
|
7
Done
|
Serve Sauce Over Fish. |
