Save Your Heart Salmon Demi-Medallions

Name: Save Your Heart Salmon Demi-Medallions
Cuisine: France
Ingredients: 6 center-cut salmon steaks; 2 shallots, finely chopped; Small bouquet garni; ¼ cup jellied cranberry sauce; 3 tablespoons balsamic vinegar; 1 cup fish fumet or ½ cup bottled clam juice mixed with 1 cup water; 1 cup fish fumet or ½ cup bottled clam juice mixed with 1 cup water; 1 cup fish fumet or ½ cup bottled clam juice mixed with 1 cup water; 1 teaspoon curry powder; ½ teaspoon cornstarch; 36 large pretty, deep red fresh cranberries; 3 tablespoons unsaturated oil of your choice, preferably pistachio oil; 3 tablespoons unsaturated oil of your choice, preferably pistachio oil; Pepper from the mill; Salt; ½ cup water; ½ cup granulated sugar; 36 jumbo asparagus tips, peeled

Preparation info

FCR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A variation of this first course disk was served at a benefit lunch for the Heart Association of the Napa Valley in 1992. I’ve added curry to this present version. The syrup in which the cranberries are poached should be kept refrigerated and used to prepare any red berry sorbet.

Ingredients

6 center-cut salmon steaks
1 cup fish fumet or ½ cup bottled clam jui

Europe
France
Fish course
Lunch
Starter
Gluten-free
Pescatarian

Method

Skin the salmon steaks and bone them, reserving the bones. Roll each dame upon itself, starting at the thick end, into a small half-size medallion; secure with two toothpicks (see for more detailed instructions).

Mix the fish fumet or clam juice and water with the curry, salmon bones, shallots, bouquet garni, cranberry sauce, and 2 tables