Wild Salmon in Basil Cream |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 4 |
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This recipe comes from an August 1986 issue of Bon Appetit in an article entitled An Irish Ramble . The article featured recipes from hotels and houses in Ireland and authentic Irish recipes. This recipe is from Park Hotel Kenmare in County Kerry. I think you could easily use salmon fillets in place of the salmon steaks used in this recipe. Ingredients:
1/4 cup unsalted butter (1/2 stick) |
6 tablespoons minced fresh basil |
1/4 cup dry white wine |
2 cups fish stock or 1 1/3 c. bottled clam juice and 2/3 c. water |
1 cup heavy cream |
1/4 teaspoon white pepper |
1/4 teaspoon fresh ground black pepper |
salt, to taste |
1 1/2 cups fish stock or 3/4 c. water and 3/4 c. bottled clam juice |
2 large celery ribs, diced |
2 medium carrots, peeled and diced |
1 large onion, diced |
2 lemon peel, 3 x 1/4-inch strips (yellow part only) |
4 whole black peppercorns |
3 large parsley sprigs |
1 large bay leaf, crumbled |
1 teaspoon cider vinegar |
4 (10 ounce) salmon steaks |
fresh basil sprig |
lemon wedge |
Directions:
1. For Basil Cream.
2. Melt butter in heavy medium skillet over medium heat.
3. Add basil and stir until wilted, about 1 minute.
4. Add wine, increase heat and boil until reduced by half, about 3 minutes.
5. Add stock and boil 3 minutes.
6. Add cream, peppers and salt; boil until sauce is reduced to 3/4 cup, about 8 minutes.
7. For Steamed Salmon.
8. Combine first 9 ingredients in heavy large skillet; bring to gentle simmer.
9. Arrange salmon in single layer atop vegetables.
10. Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness; drain salmon.
11. Spoon 3 tablespoons sauce in center of each plate, tilting plate to spread evenly.
12. Place salmon steak in center of each.
13. Garnish with basil sprig and lemon wedge and serve.
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