Escalope Of Salmon Recipes

ESCALOPE OF SALMON

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.

SALMON AND AVOCADO TERRINE

Steps:

• To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
• In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
• Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.

ESCALOPE OF SALMON WITH CHANTERELLES

Steps:

• Add 25g of Butter to a small sauti pan.
• Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
• Make a space for the salmon in the pan, add wine and fish stock.
• Poach for 4-5 minutes, take out fish and keep warm.
• Reduce cooking liquid by two thirds, take out mushrooms.
• Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
• Return mushrooms, add broad beans and peas, check seasoning.
• Place salmon on plate with sauce to the side I found this recipe on a site among others.