Introducing Creativity To The Alternative Diet: Many of us have segued from traditional dietary lifestyle to alternative dietary lifestyles, i.e. Gluten free, Vegan, Grain free, Real food, etc. What are we discovering?? These recipes are NOT mediocre!

Wednesday, October 20, 2010

Pan seared Salmon w/ white wine and salmon sauce

I know it is totally not my turn to post a recipe but this was so incredibly delicious I can not wait to share it!!!! I can not rave about this enough! Please try it and let me know what you think!!!! As a side note, I served it with roasted potatoes and asparagus!!!!oh yeah, I wanted to post a pic, but it was so good I ate it all before I could. sorry!





Pan Seared salmon with shallot and white wine sauceJill Dupleix Sauce Bercy, a classic French sauce of shallots, white wine and parsley, is particularly good with pan-fried fish. Serve with lightly cooked Savoy cabbage, leeks, spring greens or cauliflower, or a mash of parsnip, swede and butternut or King Edward potatoes.

Ingredients
Feeds 4. Takes 25 mins.

4 thick, skin-on fillets of salmon, cod, haddock eg 180g each
1tbsp olive oil
Sea salt and freshly ground black pepper
1tbsp very finely chopped parsley
Squeeze of lemon juice

FOR THE SAUCE

1tbsp butter
4 shallots, peeled and finely chopped
300ml dry white wine
100ml fish or chicken stock
75g cold unsalted butter, cut into small chunks
Sea salt and ground black or white pepper

In a non-reactive (ie, stainless steel or enamelled) saucepan, melt the butter, add the shallots and cook for five minutes without browning. Add the wine and fish stock, bring to the boil, then lower the heat and allow to bubble and reduce by three-quarters of its volume. With the pan half on and half off the gentle heat, and using a wire whisk, whisk in a few cubes of butter, then a few more, whisking continuously until all the butter is swallowed up by the sauce. Add salt and pepper to taste, and keep the sauce warm while you cook the fish.

Heat a heavy nonstick pan. Rub the skin of the fillets with olive oil, and scatter with salt and pepper. Place skin-side down in the pan and cook over medium heat until the fish is almost cooked. Turn once, season with salt and pepper, and lightly cook the other side.

To serve, place the fish on warmed dinner plates. Add the parsley and a squeeze of lemon juice to the sauce, stir well, and spoon around the fish.