BROILED FILLETS OF SALMON WITH GINGER CREAM
Broiled Salmon Fillets served with a spicy, ginger cream
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Boil,Grill,Pan | 30 mins to 1 hour |
Ingredients
- 6 6-ounces salmon fillets, with the skin
- 1 tablespoon vegetable oil
- to taste, salt, ground black pepper
- 2 cups fish fumet
- 1 cup dry white wine
- 2 tablespoons shallots, chopped
- 1 cup heavy cream
- 2 tablespoons fresh ginger, grated
- 2 ounces butter
- 2 tablespoons fresh ginger, peeled cut into fine strips
- 2 tablespoons fresh chives, cut into 1/2-inch sticks
- 1/2 teaspoon paprika
Method
For the sauce: In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened. Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place. Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
