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Receta Champagne Poached Alaska Salmon
by Global Cookbook

Champagne Poached Alaska Salmon
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Ingredientes

  • 4 x salmon steaks or possibly fillets - (6 to 8 ounce ea) skin and bones removed
  • 2 c. Champagne
  • 1/4 c. fresh lime juice
  • 4 slc red onion
  • 1 Tbsp. capers optional
  • 4 sprg fresh tarragon
  • 1/2 c. honey Dijon mustard
  • 1 1/2 tsp minced fresh taragon Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Mix together mustard and minced tarragon, hold aside.
  2. Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large sufficient to hold the salmon in 1 layer. Add in the champagne, lime juice and just sufficient water to cover the fish. Remove the fish and bring the liquid to a boil.
  3. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 min (depending on the thickness of the salmon).
  4. Remove salmon steaks/fillets from the liquid and place on 4 hot serving plates. Top each piece of fish with 1 oz of the mustard mix and serve.
  5. This recipe yields 4 servings.