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Ingredientes
- 2 tsp Extra virgin olive oil
- 6 x Salmon fillets
- 4 Tbsp. Crushed assorted peppercorns
- 1Â 1/2 c. White wine
- 1/4 c. Rice vinegar
- 2 x Cloves garlic, minced
- 2 x Shallots, minced
- 1 Tbsp. Fresh ginger, minced
- 2 Tbsp. Pickled ginger
- 1Â 1/2 c. Unsalted butter
- 1 Tbsp. Minced fresh basil
- Â Â Soy sauce to taste
Direcciones
- For the sauce, place the wine, vinegar, garlic, shallots, pickled and fresh ginger in a heavy duty sauce pan. Over high heat reduce the wine mix till about 1/2 c. remains. Reduce the heat and slowly whisk in the butter making sure to maintain an even heat, don't let it get too warm or possibly cool.
- Once the butter has all been incorporated strain the sauce. Return to the sauce pan and add in basil and soy sauce to taste. Keep hot.
- For the salmon fillets, season each fillet with salt then dust with crushed peppercorns. In a very large saute/fry pan or possibly two smaller pans heat oil till it is smoking warm. Place in fillets and sear each side well. If the fillets are thick you may need to put them in a 350 oven to finish them about 4-5 min depending on the thickness.
- To serve, place the sauce on the bottom of the plate and top with a salmon fillet. Garnish with fresh basil and pickled ginger.
- Serves six.
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