Title: Medallions of Ocean Salmon with Spring Salad
Categories: Entree Salmon
Yield: 4 Servings

6	x	180g salmon medallions,
		Trimmed, cleaned and cut in
		Shapes with a 15cm round
		Cutter
40	g	Chopped shallots
1 1/2	c	Champagne
1	c	Fish stock
150	g	Butter
		Salt and freshly ground
		Pepper
40	g	Chopped chives
		Spring salad:
120	g	Mixed salad leaves
1/2	c	Walnut oil
1/4	c	Sherry vinegar
		Salt and pepper
		Garnish:
		Batons of chives

Sear the salmon quickly in a hot pan, then set aside to keep warm. Deglaze the pan with the chopped shallots, a little of the champagne and the fish stock. Reduce by half and whisk in the butter (sauce will thicken). Season with salt and pepper and add the chopped chives. It the sauce is too thick, add a little more of the remaining champagne until the sauce is the desired consistency.

To make the salad: at the last minute toss together the salad leaves with the walnut oil and sherry vinegar. Season with salt and pepper and arrange on individual plates. Place the salmon on the leaves and pour over a little sauce. Garnish with chive batons. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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