Today I wish to share one more main course dish with salmon. In French cuisine every fish dish must be served with any fish sauce. The Red Wine Butter Sauce perfectly matches to the Salmon with Almond Crust.
This recipe works well with other firm-fleshed fish.
Ingredients & Method of Salmon with an Almond Crust:
Red Wine Butter Sauce for Fish
Fresh bread crumbs
Mix together the almonds, bread cramps, chopped parsley. Add the egg and mix gently. Then add the soft butter and mix until incorporated.
Season to taste with salt and white pepper.
Cut the salmon fillets into 150-200 g portions. Pan-fry the salmon in butter, starting with the flesh side down. Brown lightly. Turn over and continue cooking skin side down. DO NOT cook the fish completely as it will continue coking with the almond crust. It should still be somewhat rare inside.
Spread a layer of the almond crust mixture over the salmon. Cook the salmon on a low heat in a butter until brown the crust salmon and the salmon is cooked.
Place the salmon. Ladle the sauce around it, not over it.
Ingredients & Method of Red Wine Butter Sauce for Fish:
200ml Red Wine
20g Shallots, chopped fine
40ml Fish Stock
50g Cold butter
Combine the red wine and shallots in a saucepan. Reduce until almost completely evaporated. Then add the fish stock and reduce by two-thirds.
Cut the butter into small pieces. Add the butter to the hot reduction. When the butter is nearly all incorporated, remove from the heat and continue to whip until smooth.
Season to taste. The shallots may be left in the sauce or strained out.