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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pint raspberries |
1/4 cup red currant jelly |
2 tablespoons granulated sugar, or to taste |
1/2 teaspoon cornstarch, mixed in 2 tablespoons water |
4 ounces fillet salmon |
1 cup lemon water |
2 ounces sliced brie cheese |
1/2 cup heavy cream |
Directions:
1. For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup
2. Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes.
3. Place Brie on top of the salmon and return to the oven.
4. Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve.
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