Salmon complemented by Watercress Cream [Serves 2]


The delicate green color of this cream sauce looks wonderful against pink-fleshed fish, such as salmon or sea trout. The flavor is complementary, too.

Ingredients – Salmon

Butter

2 Salmon Fillets

Salt

Ground Black Pepper

Cooking Instructions – Salmon

1. Butter steamer racks and place in simmering water.

2. Season salmon with salt and pepper.

3. Steam for 10min.

Ingredients – Watercress Cream

1 Bunch of Watercress

1 Tbsp Butter

1 Shallot, chopped

⅛ Cup Plain Flour

75ml Fish Stock, heated

75ml White Wine

½ Tsp Fish Sauce

75ml Single (Light) Cream

Lemon Juice

Salt

Cayenne Pepper

Cooking Instructions – Watercress Cream

1. Blanch watercress in boiling water for5min.

2. Drain and soak in cold water.

3. Drain and remove excess moisture.

4. Chop watercress finely.

5. Melt butter over medium heat.

6. Fry shallots for 3 – 4min.

7. Stir in flour.

8. Cook for 1 – 2min.

9. Remove pan from heat.

10. Stir in fish stock and white wine.

11. Bring to boil, stirring constantly.

12. Simmer for 2 – 3min, stirring occasionally.

13. Stir in watercress, fish sauce, and cream.

14. Season with salt, cayenne pepper, and lemon juice.

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Poached Atlantic Salmon with Hollandaise Sauce [Serves 2]


This rich, warm sauce goes particularly well with a light supper of poached fish. The barely-cooked egg yolks used in this recipe mean that it is not suitable for young children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Poached Salmon

1 Cup White Wine

2 Cup Fish Stock

1 Tbsp Lemon Juice

1 Large Slice of Onion

2 Atlantic Salmon Fillets, 2.5cm thick

Cooking Instructions – Poached Salmon

1. Boil white wine, fish stock, lemon juice, and onion slice together.

2. Reduce heat to simmer.

3. Place salmon fillets in single layer in the poaching liquid.

4. Poach for 7min.

5. Drain on paper towels.

Ingredients – Hollandaise Sauce

½ Stick Butter, melted

1 Egg Yolk

1 Tbsp Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Hollandaise Sauce

1. Whisk egg yolk, lemon juice, salt, and white pepper until smooth.

2. Pour melted butter in steady stream into egg mixture, beating vigorously.

3. Add more lemon juice if necessary.

Morton’s Salmon with Beurre Blanc Sauce [Serves 2]


This light sauce goes perfectly with poached or grilled salmon or trout. Do use shallots rather than onions if possible. Shallots are sweeter in flavor, particularly when they have began to caramelize over the heat, and work wonderfully well in this simple sauce.

Ingredients – Morton’s Salmon

2 Salmon Fillets, 8-10oz. each

Vegetable Oil

1 Tsp Seasoned Salt

Cooking Instructions – Morton’s Salmon

1. Preheat the broiler.

2. Brush both sides of the salmon with oil.

3. Season both sides of the salmon with seasoned salt.

4. Broil the salmon, 3 inches from the heat source, for 5min.

5. Turn the salmon over.

6. Broil for 3min.

Ingredients – Beurre Blanc Sauce

3 Shallots, chopped

3 Tbsp White Wine

3 Tbsp White Wine Vinegar

1 Stick of Butter, diced

Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Beurre Blanc Sauce

1. Boil shallots, white wine, white wine vinegar in a small pan.

2. Reduce over high heat until 2Tbsp liquid remains.

3. Remove pan from heat.

4. Whisk in butter, piece by piece.

5. Season with salt and pepper.

6. Add lemon juice to taste.

Pork with Chasseur Sauce [Serves 4]


This excellent mushroom and wine sauce will transform simple pan-fried or grilled chicken, grilled or roast pork, or rabbit dishes. To give the sauce more flavor use chestnut mushrooms.

Ingredients – Pork

1.5 lbs Pork Tenderloin, ¼” rounds

2 Tbsp Cooking Oil

1 Tbsp Red Wine Vinegar

Salt

Ground Black Pepper

1 Tsp Mixed Herbs

1 Onion, chopped

1 Garlic Clove, crushed

1 Tbsp Butter

Cooking Instructions – Pork

1. Marinate pork in mixture of cooking oil, red wine vinegar, salt, pepper, mixed herbs, onion, and garlic.

2. Cover and chill for 2 hours.

3. Drain meat from the marinade and reserve the marinade.

4. Melt the butter and sauté the pork until it is white.

5. Add the marinade.

6. Stir in the chasseur sauce.

7. Simmer, covered for ½ hour.

8. Simmer uncovered for ½ hour.

Ingredients – Chasseur Sauce

2 Tbsp Butter

1 Shallot, chopped

2 Cups Chestnut Mushrooms, sliced

½ Cup White Wine

2 Tbsp Brandy

1 Quantity Espagnole Sauce [http://wp.me/pJsR8-5n]

1 Tbsp Tarragon, chopped

Cooking Instructions – Chasseur Sauce

1. Melt the butter over medium heat.

2. Fry the shallot until soft but not browned.

3. Add the mushrooms and sauté until they start to brown.

4. Pour in the white wine and brandy.

5. Simmer over medium heat until reduced by half.

6. Add the Espagnole Sauce and tarragon.