All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 4 slices smoked salmon
• 4 slices fresh salmon
• 4 shallots
• 1 cup (250 mL) Sherry or Port wine
• 2 ounces (57 mL) heavy cream
• 5 ounces (142 g) unsalted butter, cut into tiny pieces
• 2 pinches salt
• Pinch freshly ground pepper
• Juice of 1/2 lemon
• 2 tablespoons (30 mL) finely minced parsley
• Butter

How to cook:

• Mince shallots boil together with Sherry or Port wine, until dried out.
• Stir in heavy cream and unsalted butter tiny pieces.
• Salt and pepper.
• Reduce over high heat, being careful not to let mixture burn on the sides.
• Stir lemon juice keep warm.
• Arrange 1 slice smoked salmon over each slice fresh salmon.
• Fry for 3 minutes, into a fry pan brushed with butter.
• As soon as salmon slice is of a very light pink on top, cooking is over.
• Evenly spoon hot sauce among 4 warm individual plates.
• Arrange salmon slices over sauce.
• Sprinkle all around with minced parsley.
• Serve immediately.

Notes:

Do not overcook fresh salmon.
Serve this dish plain, coated with bechamel or along with freshly boiled asparagus, never with grated cheese.
A salad made with a mixture of romaine lettuce and fresh spinach leaves, garnished with a sour cream or a yogurt dressing is appreciated.

This recipe for Fresh and Smoked Salmon serves/makes: 4

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Main Ingredient: Salmon
Preparation Method: Pan Fried/Sauteed