Salmon in a Pinot Noir and Blackberry Coat

Name: Salmon in a Pinot Noir and Blackberry Coat
Cuisine: France
Ingredients: Chopped fresh parsley leaves; 6 sprigs fresh basil; 6 salmon steaks or medallions; 6 salmon steaks or medallions; ½ cup fresh blackberries; ¼ cup unsalted butter; 1¼ cups good California Pinot Noir or other dry red wine; 4 shallots, finely chopped; Pepper from the mill; 1¼ cups good California Pinot Noir or other dry red wine; 8 cups water; Salt; 6 large red potatoes, peeled

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is my personal interpretation of salmon steaks prepared for us by Betty Starke from Calistoga in the Napa Valley. The sauce is sweet-sour. And, the logistics work; I have done it many times. To transform this dish into a company dinner, make medallions out of the steaks.

Ingredients

6 large red potatoes, peeled
8 cups water
Salt
Pepper from the mill<

Europe
France
Calistoga
Dinner
Fish course
Pescatarian
Gluten-free

Method

Quarter the potatoes; round the angles of each piece of potato to prevent them from breaking off and mushing up. Place the potatoes in the water, seasoned well with salt and pepper, bring to a boil, and boil just until tender, about 20 minutes.

Put the Pinot Noir and shallots in a saucepan with salt and pepper to taste. Reduce by one half over medium heat, then pour into a blender and a