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Salmon Escalope with Parsley Cream
In all its simplicity, this salmon will make the difference!
Pierre et Frederic Becht_Dorlisheim
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Pierre et Frederic Becht_Dorlisheim
Instructions
  1. Sweat the shallots in the butter.
  2. Add the white wine. Let reduce by half.
  3. Add the cream, let reduce again by half (over low heat).
  4. Season, filter the sauce then keep warm.
  5. Pan-fry the cutlets in olive oil. Rosé cooking (for better softness and more flavor).
  6. Add the parsley to the sauce and the lemon juice. Adjust the seasoning.
  7. Top the plate with the sauce. Place the salmon in the center.
  8. Suggestions for garnishes: Rice - pasta - small vegetables ...
Recipe Notes

With this recipe, we recommend:

Le Riesling Stierkopf

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