Salmon in champagne with rosemary and pan roasted cherry to

1 servings

Ingredients

Quantity Ingredient
4 150 g portions of salmon fillet; cleaned, skinned
; and stray bones
; removed
Olive oil; or butter
Sea salt
4 Sprigs fresh rosemary
150 millilitres Champagne
300 millilitres CrŠme fraiche
2 Pinches saffron threads
1 teaspoon Tomato ketchup; (1 to 2)
Sea salt and crushed dried chillies
Pan juice from salmon
Half vegetable stock cube
4 Sprigs fresh rosemary; steeped in a little
; boiling water

Directions

FOR THE SAUCE

FOR THE GARNISH

To start the sauce In a shallow saucepan, combine the crŠme fraîche, saffron, half stock cube and tomato ketchup. Reduce to half the original quantity over a medium heat. Season with salt and a pinch of crushed dried chillies. Keep warm.

To prepare the salmon fillets Brush a large shallow non-stick saut‚ pan with a little olive oil, or butter. When hot, place the salmon fillets in the pan. Top each fillet with a sprig of fresh rosemary. Pour over champagne. Cover pan and steam salmon fillets for 5 minutes or until the fish is steamed to a pale pink on the outside, but still coral pink and moist on the insides.

Increase heat under the pan, crumble in vegetable stock cube, and with a spatula, transfer the salmon fillers to heated dishes. Remove sprigs of rosemary and garnish with fresh green sprigs (which you have steeped in a little boiling water). Stir some of the pan juices into the reduced sauce and strain around salmon fillets.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes