Salmon with an Almond Crust

Salmon almon crust

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:
Salmon fillets
Red Wine Butter Sauce for Fish
Ground almonds
Fresh bread crumbs
Chopped parsley
Eggs
Butter
Salt
White pepper

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
Salt
White pepper

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.

Escalope of Salmon with Snapper Sauce

Welcome back to My French Cooking Blog! I ‘m saying that not only for you but for myself as well. I have not posted for a while here.  I have taken that time studying of cooking dishes from the French Culinary. I’m ready to share a few of the best dishes from my past experience at the further posts.

Today I ‘m sharing a new dish for me but very famous for the french cuisine – a dish with salmon. I took escalope of salmon for fillets and red snapper for sauce.  I think you may make your own fish combination based on this recipe as well.

So the ingredients and the method of cooking are very simple but the result is just amazing.

Ingredients:

Salmon fillets, boneless and skinless
Oil or butter
Red Snapper
Butter
Heavy cream
Fish stock
Salt, pepper

Method:

Cut the snapper into cubes. Over a low heat cook the snapper with butter until very soft, about 3-5 minutes. Add the cream and simmer for a minute. Set aside.

Reduce the fish stock by four. Add the snapper with cream mixture. Place in a blender and mix until smooth. Strain into a saucepan and reheat. Season to taste and keep warm.

Slice the salmon fillets into thin escalopes. Heat a little oil in a saute pan. Saute the salmon sloces about 1-2 minutes on each side. Remove and drain briefly on a paper towels to absorb excess oil.

To serve, cover the bottom of a plate with sauce and then place salmon escalopes on top.

Bercy whiting

Original France name: Merlans Bercy
Place of origin: Paris & Ile-De-France

Whiting fish is a fish with a white, delicate and tender flesh that can be prepared different ways. It is also known is merlan.

The fish should be cooked very fresh. Whiting fish mostly caught in the Atlantic. It prefers cold water and it is the best in the winter months. Unfortunately, recent times Whiting has become rare in the Mediterranean.

Mostly dishes with whiting fish are quite simple to cook. Bercy whiting recipe is a good example of everyday Parisian dinner.

Ingredients (serves 2)

Preparation time – 10 min
Cooking time – 15min

2 whiting fish, each weighting about 350 g (or 4 small fishes of 175 g each)
5 tablespoon of fresh parsley, chopped
75g shallots, chopped
125 g (1/2 cup) butter
salt and freshly ground pepper
150 ml (2/3 cup) dry white wine
125 g fresh mushrooms (small sized mushrooms)
1 bay leaf

Method

Rinse and clean the whiting.

Preheat the oven to 180C (350 F).

Finely dice the parsley and the peeled shallots. Mix 2/3 volume of the parsley and shallots with half of butter, add salt and pepper and make a puree. Then stuff the fish with the mixture.

Butter the oven-safe dish, place the whiting on the top, add salt, pepper and a little bit butter.

Saute the mushrooms in the remaining butter for 2-3 minutes, then add them to the whiting with the wine and bay-leaf.

Bake the fish in preheated oven to 180C (350 F) for 15 minutes  basting all the time. Serve immediately.