Salmon in Basil Sauce
Nutrition
Calories: 679 kcalCarbohydrates: 7 gProtein: 46 gFat: 60 gSaturated Fat: 32 gCholesterol: 215 mgSodium: 249 mgFiber: 2 gSugar: 5 gVitamin A: 32.875 IUCalcium: 66 mgIron: 8 mg
Ingredients
- ¾ cup Shallots peeled (3 medium shallots, peeled and sliced).
- 2 med mushrooms
- 2 bunches basil
- 10 tbsp unsalted butter cut into 10 pieces
- 2 cups dry white wine
- 2 cups fish stock
- 2 cups heavy cream
- 36 oz salmon 6 oz. per person
Instructions
- Preheat oven to 450°.
- Slice the shallots, mushrooms, and 1 bunch of the basil.
- In a saucepan, melt 2 tablespoons butter. Add the shallots and mushrooms and sweat over low heat for 10 minutes.
- Add the wine and sliced basil. Over moderate heat, reduce by half. Add the stock and again reduce the liquid by half.
- Pour in the cream and continue to reduce the sauce, over medium heat, until it has thickened. (It will coat a spoon rather heavily.) Strain sauce into a clean saucepan.
- In a blender or food processor, purée the remaining basil (save a few nice leaves for garnish) with 1/2 cup of the sauce. Whisk the purée into the remaining sauce and, over low heat, finish by whisking in the remaining 8 tablespoons butter, one piece at a time. Taste and add salt if necessary. Strain and reserve.
- Nap the bottom of each plate with sauce. Place the salmon escalopes on top of the sauce and cook in the oven or under the broiler for 1 minute, or until slightly underdone. Serve immediately.