The recipe for this dish is located below the following links.
(The links that precede the recipe are videos related to my “Pan Sauces that Pop” video series, a link to my book, “Mastering French Courses”, and a short cooking demonstration that I did for the York Daily Record).
“Pan Sauces that Pop” with French Chef Brent Home Page:
Intro to “Pan Sauces that Pop” with French Chef Brent:
Related “Pan Sauces that Pop” videos with full demos and recipes:
Demi Glace:
Fumet:
Pan Sauce for the Poached Pears Appetizer:
Artichoke and Mushroom Sour Cream Sauce for Chicken
Chicken Pan Sauce with Bourbon:
Chicken Pan Sauce with Cream:
Cod and Shellfish with Pan Salsa:
Filet Mignon Pan Sauce with Blue Cheese:
Tarragon and Red Wine Pan Sauce for steak:
Lamb Steak with Rosemary Butter Sauce
Pork Chop Pan Sauce with Apple Brandy:
Banana Dessert with Buttery Brandy Sauce:
Crepes with an Apple Brandy Butter Sauce
“Mastering French Courses” guidebook and recipe book:
Link to my cooking demonstration with the York Daily Record:
Salmon Veronique
Yield: 4 guests
Time Taken to Prepare: about 15 minutes
Equipment:
2 twelve-inch nonstick pans (2 fillets per pan)
tempered plastic spatula
rubber tipped tongs
Ingredients:
4 oz olive oil
4-5 oz salmon filets, seasoned with salt and pepper
flour (enough to lightly dust the filets on both sides)
4 oz white wine
12 oz heavy cream, heated
about 20 green grapes, peeled (5-6 oz total)
salt and pepper to taste
suggested greens: broccoli
fried or roasted potatoes
parsley sprig and tomato slice over a lemon slice
Step by step: (Note: the whole cooking process is done on a medium flame).
1. Heat the oil in each nonstick pan until almost smoking.
2. Meanwhile, lightly dust the salmon filets with flour and place them in each pan away from you.
3. Cook the filets until they are brown on one side and then turn them and keep cooking them until they are done (about five minutes).
4. Remove the filets and set them aside.
5. Discard the oil from each pan, add the wine, place it back on the flame and let the wine reduce by at least half.
6. Add the cream, bring to a boil, and then add the grapes.
7. Let the cream reduce until it has thickened. The sauce should be tan/white in color and
somewhat thick and creamy in consistency. If it seems too thick, whisk in some more cream.
8. Return the salmon filets to each pan and turn off the heat.
9. Add salt and pepper to taste.
10. Serve with vegetables and potatoes.
Plating:
1. Portion your potatoes in the upper part of the plate.
2. Stack the broccoli next to the potatoes.
3. Place the filets next to the broccoli.
4. Place the grapes on top of the salmon and ladle the sauce on the filets and grapes.
5. Place the parsley sprig, tomato slice, and lemon slice garnish next to the filet.