Salmon For Louise

* Exported from MasterCook *

SALMON FOR LOUISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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



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