Title: Salmon for Louise
Categories: Seafood
Yield: 1 Servings
| 12 | oz | Fillets of salmon dusted with flour |
| 1/4 | c | Clarified butter |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Minced shallot |
| 2 | tb | Julienne-cut roasted red Christy peppers |
| 1 | ts | Chopped cilantro |
| 1/2 | c | Sliced chanterelle mushrooms |
| 1/4 | c | Dry sherry |
| 1/4 | c | Fish stock |
| 1/4 | c | Cream |
| 2 | tb | Madeira Creme Fraiche Cilantro sprigs |
Dust 2 6 oz fillets of salmon with flour. Shake off excess flour. In a
saute pan, heat clarified butter. Add fillets, and brown on one side; turn.
Add garlic, shallots, red peppers and chopped cilantro and mushrooms. With
fillets still in pan, deglaze with dry sherry. Add fish stock. Reduce over
hight heat for 2 to 3 minutes. Add cream. Reduce until sauce thickens.
Remove salmon to heated serving plate. To the sauce still in the pan, add
2 to 3 Tablespoons Madeira. Cook only a minute more, long enough to
evaporate the alcohol. Lace salmon with sauce, garnish with a dollop of
creme fraiche and a sprig of cilantro.