Poached salmon w oyster beurre blanc and sorrel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Salmon filet |
| 5 | Oysters | |
| ½ | ounce | Lemon juice |
| 1 | ounce | Cream |
| 4 | ounces | Fish stock |
| 1 | ounce | White wine |
| 1 | ounce | Butter |
| ¼ | teaspoon | Caviar |
| Sorrel leaves | ||
Directions
NORMA WRENN NPXR56B
Poach the salmon in fish stock, white wine, lemon juice with oysters. When it boils, remove oysters. Remove salmon when slightly underdone. Reduce liquids for a few seconds. Add cream and reduce liquid until thick and finish sauce by add the butter. Separately steam the sorrel leaves on parchment paper. Turn the sorrel leaves on the plate and place the salmon on the sorrel and add sauce. Garnish with oysters crowned with caviar.
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@...> on May 18, 1998
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