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Ingredientes
- 2 x 4 ounce skinless fillets of salmon
- 2 x 4 ounce skinless fillets of halibut
- 1 x salt and pepper
- Â Â Champagne Mustard Sauce
- 1 c. fish stock
- 2 Tbsp. butter
- 1/4 c. Hernder Estates Reisling
- 1 x finely diced shallot
- 1/4 c. Hernder Estates Champagne
- 1/2 c. 35% cream
- Â Â squeeze of lemon juice
- 1 x salt and pepper, to taste
- 1 Tbsp. freshly minced chives
- 1 Tbsp. tomato, concasse
- 1/2 tsp Dijon mustard
Direcciones
- Cut the fish into equal length strips, approximately 4 to 5 inches in length and an inch wide. Weave them to create a lattice pattern, and hold them together at either end with a toothpick if needed. Season with salt and pepper.
- Steam the fish weave for about 6 min or possibly till cooked, (the salmon should remain slightly translucent/soft in the centre) in bamboo steamer placed over a saucepan of boiling water.
- Champagne Mustard Sauce:To make the sauce, gently saute/fry the shallots in the butter over a medium-low heat in a cast iron skillet. Don't let them colour. Add in the white wine, reduce the volume by half and add in the fish stock. Reduce the volume of liquid by half again, add in the champagne, cream, squeeze of lemon juice and season with salt and pepper. Pass the sauce through a fine sieve. The sauce should be slightly thicker from reducing, just sufficient to cover the back of a spoon.
- Before serving, add in the fresh minced chives, tomato concasse and Dijon mustard to the sauce. Stir well. Pour the sauce onto a plate and place the fish on top.
- Preparation time is 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 2 servings | |
| Calories 601 | |
| Calories from Fat 371 | 62% |
| Total Fat 41.71g | 52% |
| Saturated Fat 18.52g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 636mg | 27% |
| Potassium 1123mg | 32% |
| Total Carbs 3.09g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.39g | 0% |
| Protein 51.08g | 82% |
