Escalopes of Fresh Salmon Marinière

Escalopes de saumon frais en marinière

Preparation info

  • Difficulty

    Medium

  • For

    two

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive

Ingredients

  • 2 fresh salmon escalopes of 100 g ( oz) each (these are skinless and look like neat veal escalopes)
  • 2 handsome Dublin Bay prawns
  • 2 scallops
  • 8 mussels
  • 150 ml (¼ pint) dry white wineBurgundy or Pouilly fumé
  • 1 tablespoon dry vermouth
  • 1 shallot, chopped
  • the white part of 2 leeks
  • 110 g ( oz) butter
  • 1 bunch of chervil leaves (with stalks removed)
  • salt, freshly-ground pepper

Method

  1. Scrape and clean the mussels and wash them well. Put them in a saucepan with one tablespoon of water. Cover the pan and place it over a fierce heat to open the mussels. Shake the pan frequently. They should cook very quickly. When they are all open remove one shell from each mussel. Keep the mussels and their juice on one side.
  2. Shell and wash the two scallops (with their coral) under running water and slice the white parts into three horizontally.
  3. Shell the tails of the uncooked Dublin Bay prawns.
  4. Put the white wine into a medium-sized saucepan and add the chopped shallot, the vermouth and the juice from the mussels (1). Add pepper and simmer over a moderate heat for ten minutes, then keep this ‘fond’ hot.
  5. Cut the white part of two leeks into little strips 3 cm ( inches) long and 4 mm (1/5 inch) wide and wash and drain them. Season this ‘julienne’ with salt and pepper, and let it soften in 15 g (½ oz) of butter and 2 tablespoons of water in a small covered pan for 15 minutes over a gentle heat. Keep hot.
  6. Return the saucepan with the ‘fond’ (4) to the heat, and in it place the salmon escalopes, the scallops (2), the Dublin Bay prawn tails (3) and the half-shelled mussels, spacing everything out well. Cover, bring to simmering point and cook gently for exactly 1 minute. Meanwhile divide the cooked julienne of leeks (5) between two large heated deep plates. Then, remove the fish and shellfish quickly from the pan with a slotted spoon and arrange them on the bed of leeks. Cover each one with another plate and keep it hot.
  7. Reduce the cooking liquid rapidly over a brisk heat until there are about 6 tablespoons left. While it is still boiling, add 100 g ( oz) butter in little pieces, whisking until the juices and butter have blended into a smooth sauce. Taste for seasoning and pour over the fish. Strew with little sprigs of chervil and serve immediately, accompanied only by toasted slices of pain de campagne.

Recommended wines

  • Pouilly fumé, white Burgundy