ESCALOPE OF SALMON

Escalope of Salmon image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

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2 tablespoons butter
4 shallots, peeled and sliced
4 mushrooms, thinly sliced
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups dry white wine
1 1/4 cups clam juice or fish stock
1 cup heavy cream
Tabasco pepper sauce
Squeeze of fresh lemon
Olive oil for brushing
1 (2pound) fillet of salmon
1/2 cup brunoise of cucumber (small dice)
1/2 cup brunoise of yellow summer squash (small dice)
1/2 cup brunoise of tomato (small dice)
1 small bunch chives, thinly sliced at a diagonal
1 cup chervil leaves

Steps:

Prepare White Wine Sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed.
Preheat the broiler as hot as possible.
Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish.
Bring 1 1/2 cups of the White Wine Sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish.