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Title: Poached Salmon Cutlets W/ Hot Basil Sauce
Categories: Ethnic Fish Sauce Salmon
Yield: 6 Servings
| ** British Measurements ** | ||
| 4 | Ribs celery; chopped | |
| 1 | Carrot; peeled & chopped | |
| 1 | sm | Onion; peeled & chopped |
| 1 | bn | Fresh basil; leaves stripped |
| . from stalks | ||
| 6 | Salmon cutlets or steaks | |
| . about 4oz each & 1 inch | ||
| . thick | ||
| 3 | fl | White wine |
| 4 | fl | Water |
| Salt & pepper to taste | ||
| 1 | ts | Lemon juice |
| 1/2 | oz | Butter; unsalted |
| Salt & pepper to taste |
** British Measurements **
Spread all the vegetables over the bottom of a large flameproof dish, bed the salmon cutlets into the vegetables and cover them with half the basil. Reserve the remaining basil.
Pour over the wine and water, season, bring to a boil, cover and simmer for 10 minutes. Place the salmon on a warmed serving dish.
Bring the liquid back to the boil and simmer for 5 minutes. Strain into a liquidizer. Add the cooked and uncooked basil, and puree. Place in a pan, bring to the boil and reduce by half, until thickened.
Remove from the heat, stir in the lemon juice and butter, pour over the salmon cutlets and serve. "Scottish Salmon" : by Mary MacDonald Reed Consumer Books, Ltd., London 1995 ISBN = 0-600-58480-1
Scanned and formatted for you by The WEE Scot -- pol mac Griogair From: Suzy Date: 03 Sep 97 Meal-Master Format Recipes (Mailing List) Ä
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