Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 6 salmon cutlets (plus or minus 160-180 g)
- 100 g chopped shallot
- 50 g buttery
- 25 cl white wine (Riesling)
- 1 L single cream
- 100 g chopped parsley
- 1/2 lemon juice
- salt, freshly ground pepper
- olive oil
Ingredients
|
|
Instructions
- Sweat the shallots in the butter.
- Add the white wine. Let reduce by half.
- Add the cream, let reduce again by half (over low heat).
- Season, filter the sauce then keep warm.
- Pan-fry the cutlets in olive oil. Rosé cooking (for better softness and more flavor).
- Add the parsley to the sauce and the lemon juice. Adjust the seasoning.
- Top the plate with the sauce. Place the salmon in the center.
- Suggestions for garnishes: Rice - pasta - small vegetables ...
Recipe Notes
Recipe from the Restaurant "L'Ours de Mutzig" à Mutzig!
With this recipe, we recommend:
Le Riesling Stierkopf