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Add a photoThis is a delicious recipe adopted from Cooking the Nouvelle Cuisine in America
Ingredientes
- 4 tablespoons cider vinegar
- 2 tablespoons water
- 1 1/4 cups heavy cream
- 1 cup fish stock
- 5 1/2 tablespoons butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 4 salmon fillets (about 2 1/2 lbs)
Direcciones
- 1. Soak the currants in the mixture of vinegar and water.
- 2. Season the salmon fillets with salt and pepper
- 3. Combine the cream, stock, nutmeg, cinnamon, 1/4 teaspoon of pepper, 1/2-3/4 teaspoon of salt in a saucepan and bring to a boil, then lower heat to moderate and simmer for about 10 minutes or until sauce is reduced by half. Set aside.
- 4. Preheat oven to 250 degrees.
- 5. Place a non-stick pan over moderate heat for 1 minute; add the salmon fillets in the pan and cook for 2 minutes on side 1, flip and cook on the next side for 3 minutes.
- 6. Place the fillets in an oven proof dish and set inside the preheated oven to keep warm.
- 7. Deglaze the pan with the vinegar/water and currant mixture and cook until all the liquid has evaporated. Add the cream sauce to the pan and heat through. Whisk butter in slowly and add salt and pepper as needed.
- Presentation:
- Divide the sauce equally over 4 heated plates. Center 1 fillet over each plate. Garnish with shredded cucumber alternating with shredded jicama along the outer edge to form a crown around the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 696 | |
| Calories from Fat 505 | 73% |
| Total Fat 56.7g | 71% |
| Saturated Fat 24.83g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 439mg | 18% |
| Potassium 817mg | 23% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 42.61g | 68% |
