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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
canola oil |
4 (6-ounce) salmon fillets |
3 shallots, minced |
2 mushrooms, minced |
8 ounces mussel juice |
4 ounces fish stock |
1 lemon, juiced |
1/2 pound butter |
1 -ounce sesame oil |
salt and pepper, to taste |
Directions:
1. In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste.
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