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Ingredients
4 8-ounce salmon fillets
1 each whole lemon peeled (no white left on lemon)
1 T. shallot, peeled and chopped
1 each large sprig of thyme
1/2 C. white wine
1/4 C. heavy cream
1/2-pound cold, unsalted butter, diced in 1-inch cubes
1 T. chopped dill
Salt and fresh cracked black pepper
Directions
Season salmon with salt and pepper. Mark salmon on grill and finish cooking on tray in 400-degree oven for about five minutes. In a small saucepan, reduce lemon, wine, thyme, and shallots until half-reduced. Add heavy cream and reduce until thickened. Lower heat and add butter, one cube at a time, stirring constantly (do not boil or sauce will break).
When you have added all the butter and it is melted, strain through a fine strainer and season to taste. Add chopped dill. Put salmon on plate and ladle about 1 1/2 ounces of sauce on top of the fish.
Yield: Makes 4, 8-ounce servings
*(Courtesy of the Marian Miner Cook Athenaeum)
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The salmon served at Madrigal Feast: too bad it's only a picture.
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