Salmon for Louise
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
salmon fillets
|
|
| ¼ | cup |
ghee (clarified butter)
|
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
shallots
minced |
*
|
| 2 | tablespoons |
sweet red bell peppers
roasted |
|
| 1 | teaspoon |
cilantro
chopped |
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
fish stock
|
|
| ¼ | cup |
cream
|
|
| 2 | tablespoons |
madeira wine
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
salmon fillets
|
|
| 59 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
shallots
minced |
*
|
| 3E+1 | ml |
sweet red bell peppers
roasted |
|
| 5 | ml |
cilantro
chopped |
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
fish stock
|
|
| 59 | ml |
cream
|
|
| 3E+1 | ml |
madeira wine
|
Directions
Dust 2 6 oz fillets of salmon with flour.
Shake off excess flour.
In a sauté pan, heat clarified butter.
Add fillets, and brown on one side; turn.
Add garlic, shallots, red peppers and chopped cilantro and mushrooms.
With fillets still in pan, deglaze with dry sherry.
Add fish stock. Reduce over hight heat for 2 to 3 minutes.
Add cream. Reduce until sauce thickens.
Remove salmon to heated serving plate.
To the sauce still in the pan, add 2 to 3 Tablespoons Madeira.
Cook only a minute more, long enough to evaporate the alcohol.
Lace salmon with sauce, garnish with a dollop of creme fraiche and a sprig of cilantro.
