Fish / shellfish

Salmon steak mirrored with red wine


Deliciously scented, this recipe for salmon steak and its red wine sauce is a treat.

Ingredients for 4 persons :

  • 600 g of salmon fillets with skin
  • 800 g of leeks quite small
  • 100 g button mushrooms
  • 1 carrot
  • 200 g ofshallots
  • 1 onion
  • 150g butter
  • 5 cl of liquid cream
  • 75 cl of red Loire wine
  • 1/2 liter of freeze-dried fish stock
  • 1 tbsp. powdered sugar
  • 50g toasted sesame seeds
  • 2 cl of olive oil
  • 1 bunch of chervil
  • 1 branch of thyme
  • 2 sheets of laurel
  • 1 pinch of GuĂ©rande sea salt, pepper

Salmon steak mirrored with red wine

- Peel the carrot and onion. Wash the mushrooms and leeks.

- Slice all the vegetables without mixing them.

- Make a bouquet garni by combining the thyme, bay leaf and half the bouquet of chervil.

- Cook the onions in 30 g of butter and 1 cl of oil. Give a little coloring. Add the carrot and mushrooms. Add the red wine, add the bouquet garni. Boil, flambé.

- Add the fish stock and the sugar. Cook to boil until 1/4 liter of liquid remains. Switch to Chinese and reserve.

- Season the salmon steaks with salt, pepper and sesame. Cook them in a pan in 1 cl of oil and 30 g of butter.

- Steam the leeks in 30 g of butter. Season and add the liquid cream.

- Reduce the stock again and whisk in the butter so that this sauce takes on a shiny appearance.

- On a plate, arrange a mirror of sauce, the salmon steak, a small strip of leeks sprinkled with sesame. Garnish with a sprig of chervil.

Chef's B.A.ba

If your stock seems too liquid to you, bind it with starch before whipping it in butter.

Recipe: V. Poussard, Photo: S. Thommeret

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