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Categories:
parsley fresh basil leaf shallots olive oil vegetable oil salmon sauce lemon juice white wine fish stock light cream anchovy fillet mustard unsalted butter capers salt cayenne pepper
Viewed: 19 - Published at: 8 years agoIngredients
- Fish
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaf
- 2 large shallots, peeled (1 1/2 ounces total)
- 3 tablespoons olive oil
- 3 tablespoons vegetable oil
- 4 salmon fillets
- Sauce
- 2 1/2 tablespoons fresh lemon juice
- 1/4 cup dry white wine
- 1/4 cup fish stock (or 2 T each water and clam juice)
- 1/4 cup half & half light cream (or whipping cream)
- 1 anchovy fillet (or 1/2 tsp anchovy paste)
- 1 teaspoon Dijon mustard
- 4 tablespoons unsalted butter, softened
- 1 1/2 tablespoons capers, drained,divided
- salt
- cayenne pepper
Method
- Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
- Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
- Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
- Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
- Keep warm.
- Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
- Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.
