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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 4 sprg fresh parsley
- 2 1/2 Tbsp. Shallots -- finely minced
- 3/4 tsp Garlic -- finely chopped
- 1 c. Tomatoes, seeded, peeled -- In 1/4" cubes
- 2 sprg fresh tarragon
- 1/2 c. Rich chicken broth
- 1/4 c. Heavy cream
- 16 Tbsp. Butter
- 1 tsp Dry thyme
- 2 Tbsp. White wine Salt and pepper
- 1 x Slab Fillet -- 1 1/4 lbs
- 1 Tbsp. Parsley -- finely minced Extra virgin olive oil
- 1 Tbsp. Chives -- finely minced Salt -- to taste
- 1 Tbsp. Tarragon -- finely minced
- 4 x Oven baked, sun-dry Tomatoes Skinless, boneless salmon
Direcciones
- Preheat an outdoor grill to high. Heat the 1 Tablespoons extra virgin olive oil in a heavy saucepan and add in the shallots and half tsp. of garlic. Cook over gentle heat without browning for 7-8 min. Add in tomatoes and salt and pepper to taste. Tie sprigs of parsley and tarragon into a bundle, and add in. Add in chicken broth and bring to a boil. Cook about 30 seconds, then remove from heat. Line a saucepan with a sieve and pour tomato sauce into it. Drain, throw away parsley/tarragon bundle, set aside tomato pulp. Bring liquid to a boil, and add in cream. Cook over moderately high heat, stirring constantly, about 3 min. Add in butter fairly rapidly, 2-3 Tablespoons at a time, stirring constantly. Cook till butter is melted and sauce is smooth. Add in the tomato pulp, remaining garlic, thyme and wine. Bring to simmer, then remove from heat. Cut salmon cross-grain into four equal pcs. Brush lightly on both sides with extra virgin olive oil, and sprinkle with salt and pepper.
- Brush grill with extra virgin olive oil. Cook about one minute. Turn salmon a quarter-turn, and cook another minute. Turn over, and repeat, extending cooking time to taste. Reheat sauce and add in minced parsley, chives and tarragon. Bring to a simmer, stirring. Spoon portions of the sauce onto heated dinner plates. Place salmon in center of the sauce, garnish with sun-dry tomatoes, and serve.
