Sauteed salmon with pomegranate sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 2 | teaspoons | White wine |
| 10 | ounces | Butter, melted; 300 g |
| 1 | ounce | Butter; 30 g |
| 6 | Salmon fillets; about 6 oz | |
| ; 170 g each | ||
| Pomegranate seeds | ||
| 1 | teaspoon | Lemon juice |
| ½ | cup | Pomegranate juice |
| Salt | ||
| Freshly squeezed lemon juice | ||
| Salt and pepper | ||
Directions
SAUCE
FISH
GARNISH
Preheat oven to medium heat.
Whisk the egg yolks and white wine in a double boiler until light and fluffy. Don't overcook. Remove from heat, and gradually add melted butter, lemon juice and pomegranate juice. Mix carefully and slowly, just to blend. Add salt to taste.
Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condiment the salmon with lemon juice, salt and pepper. Arrange the fish fillets nicely over the butter cubes. Bake 8 minutes.
Pour some sauce over each fish fillet, garnish with pomegranate seeds and serve immediately.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana issue, August 1994. Translated by Gabi Shahar.
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