Salmon fillets with a Champagne sauce make the perfect dinner party recipe or recipe for that intimate dinner for two. Use 1 glass of champagne for the recipe and drink the rest - the perfect solution!
Ingredients
- 14oz/400g Salmon Fillet, deboned
- 1 tabsp vegetable oil
- Salt
Sauce
- ½ pint/300ml good fish stock (you can buy decent fish stock from the deli or a good supermarket)
- 2floz/60ml Champagne + 1 tabsp extra
- 2floz/60ml double cream
- pinch caster sugar
- ½oz/15g unsalted butter
- 1 dsrtsp finely chopped chives
Method
First make the sauce.
Place the stock, half the cream, butter, sugar, champagne in a pan and add a pinch of salt. Bring to the boil and boil until reduced by half, put to one side.
Slice the salmon into 6 slices about ¼”/5mm thick, using a large knife at about 45° angle, down towards the skin.
Brush each slice with oil, season lightly with salt and place on a lightly oiled baking sheet.
Pre-heat the grill to high.
Whisk the remaining cream with the reserved dessert spoon of champagne until you reach the soft peak stage. Add to the sauce with 1 teaspoon of chopped chives and set to one side.
To Finish the Salmon Fillets
Grill the salmon fillets for about 1 minute on each side and divide between 2 warm plates. Bring the sauce back to boiling, add the remaining chives and whilst the sauce is still foaming, pour around the salmon fillets.
This salmon dish is best served simply with boiled new potatoes, a crisp green salad and, of course, a glass or two of chilled champagne.
Serves 2
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