Salmon in a creamy seedless-grape sauce.
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
salt and pepper to taste
suggested greens: broccoli
suggested starch: fried or roasted potatoes
garnish
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 a starch.
Plating:
1. Portion your starch in the upper part of the plate.
2. Stack the vegetable next to the starch.
3. Place the filets next to the vegetable.
4. Place the grapes on top of the salmon and ladle the sauce on the filets and grapes.
5. Place your garnish.