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Escalope of Salmon with Snapper Sauce


Escalope of Salmon with the Red Snapper Sauce

Welcome back to My French Cooking Blog! I ‘m saying that not only for you but for myself as well. I have not posted for a while here.  I have taken that time studying of cooking dishes from the French Culinary. I’m ready to share a few of the best dishes from my past experience at the further posts.

Today I ‘m sharing a new dish for me but very famous for the french cuisine – a dish with salmon. I took escalope of salmon for fillets and red snapper for sauce.  I think you may make your own fish combination based on this recipe as well.

So the ingredients and the method of cooking are very simple but the result is just amazing.

Ingredients:

Salmon fillets, boneless and skinless
Oil or butter
Red Snapper
Butter
Heavy cream
Fish stock
Salt, pepper

Method:

Cut the snapper into cubes. Over a low heat cook the snapper with butter until very soft, about 3-5 minutes. Add the cream and simmer for a minute. Set aside.

Reduce the fish stock by four. Add the snapper with cream mixture. Place in a blender and mix until smooth. Strain into a saucepan and reheat. Season to taste and keep warm.

Slice the salmon fillets into thin escalopes. Heat a little oil in a saute pan. Saute the salmon sloces about 1-2 minutes on each side. Remove and drain briefly on a paper towels to absorb excess oil.

To serve, cover the bottom of a plate with sauce and then place salmon escalopes on top.


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