Salmon with Red Onions and Red Wine

Name: Salmon with Red Onions and Red Wine
Yield: Serves 6
Cuisine: France
Ingredients: Salt and freshly ground pepper; 6 large red onions, sliced ¼ inch thick (about 8 cups); 2 cups Fish Fumet; 1 cup unsalted butter; 6 salmon fillets, 5 to 6 ounces each; 3 cups full-bodied red wine, such as Zinfandel or Côtes du Rhône; 1 to 3 tablespoons sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The French love to cook vegetables until they are as sweet as sugar. They call this a confit, short for confiture or jam. For this dish, we cook the red onions to the consistency of marmalade and flavor them with red wine. We poach the fish in red wine too. This combination is, as they say, formidable.

Ingredients

1 cup unsalted butter
6 large red onions, sliced ¼ inch thick (about

Method

Melt ½ cup plus 1 tablespoon butter in a large heavy sauté pan over medium heat. Add the onions and cook until tender but still a bit al dente, about 15 minutes. Add