Escalope of Salmon with Red Wine Sauce

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Ingredients

U.S. Metric Ingredients
4 lb (approx.) 2 kg (approx.) Salmon fillet (see Note)
as needed as needed Clarified butter
18 fl oz 540 mL Beurre Rouge for Fish

Method

Procedure

  1. Following the procedure in Figure 19.5, cut twelve 4-oz (120 g) escalopes from the fillet.
  2. Heat a thin film of oil over high heat in as many sauté pans as needed to hold the salmon.
  3. Sauté the salmon escalopes about 1–2 minutes per side. Remove and drain briefly on paper towels to absorb excess butter.
  4. Plate the salmon. Spoon fl oz (45 mL) of sauce around each escalope.

Per serving: Calories, 590; Protein, 36 g; Fat, 46 g (71% cal.); Cholesterol, 200 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 390 mg.

Variations

Escalope of Salmon with Herb Cream

In place of the beurre rouge, serve the fish with Herbed Cream Sauce.

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