Salmon With Basil Champagne Cream Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From True Grits...Tall Tales and Recipes from the New South Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup shallot, chopped |
2 cups dry champagne |
2 cups whipping cream |
salt and pepper |
2 tablespoons olive oil |
1 cup pine nuts |
1 cup packed fresh basil |
salt and pepper |
4 (8 ounce) salmon steaks |
2 tablespoons olive oil |
salt and pepper |
1/2 cup chives or 1/2 cup green onion, chopped |
Directions:
1. TO PREPARE THE SAUCE:.
2. Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
3. Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
4. Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
5. May cover and store in the refrigerator at this point for 1 day.
6. TO PREPARE THE BASIL-PINE NUT MIXTURE:.
7. Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
8. TO PREPARE THE SALMON:.
9. Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
10. Broil for 3 minutes on each side or until the salmon flakes easily.
11. TO ASSEMBLE:.
12. Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
13. Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.
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