Real salmon for louise


"Discover how to cook this fish recipe. Fish recipe for free. Delicious healthy recipe. Fish recipe, cooking tips and food recipe. Easy and quick fish recipe!"
Recipe by: douÂa

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (9 votes)


369 people have saved this recipe

Preparation Time:
10 Min
Serves:
1
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



12 oz Fillets of salmon dusted
-with flour
1/4 c Clarified butter
1/2 ts Minced garlic
1/2 ts Minced shallot
2 tb Julienne-cut roasted red
-Christy peppers
1 ts Chopped cilantro
1/2 c Sliced chanterelle
-mushrooms
1/4 c Dry sherry
1/4 c Fish stock
1/4 c Cream
2 tb Madeira
-Creme Fraiche
-Cilantro sprigs

Dust 2 6 oz fillets of salmon with flour. Shake off excess flour. In a
saute 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.

***NOTES: When I made this dish, I didn't have fresh chanterelles, so
I used a couple of dried Shitake mushrooms which I soaked in hot
water for about 10 minutes before I rinsed and sliced them. I also
didn't use any cilantro because my husband hates it. I would have
loved it myself! The most important note to this recipe is NOT to
overcook the salmon. I cooked it until brown on the bottom, flipped
it, proceeded with the recipe, but removed the salmon right after
deglazing the pan in order to prevent the sa lmon from over an
overdry quality that is most unpleasant and a tremendous waste of a
good piece of fish. I used only the tail fillets for this dish,
eliminating the "bone" problem. I also had no idea exactly what a
Christy red pepper was, so I used some really lovely roasted red
pepper. The fish stock I made with the head, bones and tail of the
fish and added some celery, onion and peppercorns and bay leaf to the
fish stock, cooking it only 20 minutes to prevent bitterness of the
stock. I also strained the stock through cheesecloth to eliminate the
grey cloudy pieces. From the files of Al Rice, North Pole Alaska.
Feb 1994

Browse by categories


Celebrity Chefs Recipes (cooking)


Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Celebrity chefs

Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

cooking

All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

recipes
Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes

recipes
Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes