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Receta Poached Salmon With Oyster Beurre Blanc And Sorrel
by Global Cookbook

Poached Salmon With Oyster Beurre Blanc And Sorrel
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Ingredientes

  • 7 ounce Salmon filet
  • 5 x Oysters
  • 1/2 ounce Lemon juice
  • 1 ounce Cream
  • 4 ounce Fish stock
  • 1 ounce White wine
  • 1 ounce Butter
  • 1/4 tsp Caviar
  •     Sorrel leaves

Direcciones

  1. Poach the salmon in fish stock, white wine, lemon juice with oysters. When it boils, remove oysters. Remove salmon when slightly underdone. Reduce liquids for a few seconds. Add in cream and reduce liquid till thick and finish sauce by add in the butter. Separately steam the sorrel leaves on parchment paper. Turn the sorrel leaves on the plate and place the salmon on the sorrel and add in sauce. Garnish with oysters crowned with caviar.