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BROILED FILLETS OF SALMON WITH GINGER CREAM

Recipe Information

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.