Salmon with an Almond Crust
From chefelaine 15 years ago
- 15 minutes to make
- Serves 12
Wild King Salmon, filleted, and first pan-fried, then broiled to perfection.....a delicious main course!
Ingredients
- 3 1/2 oz ground almonds shopping list
- 3 1/2 oz Fresh bread crumbs shopping list
- 1 oz Chopped parsley shopping list
- 2 eggs shopping list
- 4 oz butter, softened shopping list
- to taste --- salt & white pepper shopping list
- 4 lb salmon fillets shopping list
- 3 oz clarified butter shopping list
- 1 1/4 pt red wine butter Sauce for fish see recipe... shopping list
- ================================================ shopping list
- For sauce: shopping list
- 1 qt red wine shopping list
- 3 1/2 oz shallots, chopped fine shopping list
- 7 fl oz fish stock shopping list
- 1 lb Cold butter shopping list
- to taste: salt & white pepper shopping list
How to make it
- Mix together the almonds, bread crumbs, and chopped parsley.
- Add the egg and mix gently.
- Add the soft butter and mix until incorporated.
- Season to taste with salt and white pepper.
- Cut the salmon fillets into 5-oz portions.
- Pan-fry the salmon in butter, starting with the flesh side down.
- Brown lightly.
- Turn over and continue cooking skin side down.
- Do not cook the fish completely, as it will continue cooking with the almond crust.
- It should still be somewhat rare inside.
- Spread a layer of the almond crust mixture over the salmon.
- Place under a salamander or broiler to brown the crust and finish cooking the salmon.
- Adjust the height of the broiler rack so the crust is not too browned before the salmon is cooked.
- Plate the salmon.
- Ladle the sauce around it, not over it.
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- For the Sauce:
- Combine the red wine and shallots in a saucepan.
- Reduce until almost completely evaporated.
- Add the fish stock. Reduce by two-thirds.
- Cut the butter into small pieces.
- Add the butter to the hot reduction.
- Set the pan over moderately high heat and whip vigorously.
- When the butter is nearly all incorporated, remove from the heat and continue to whip until smooth.
- Season to taste.
- The shallots may be left in the sauce or strained out.
- Makes 1 pint --- this recipe may be doubled easily.
The Rating
Reviewed by 9 people-
Mmm. Sounds delicious. Five forks, Elaine! :0)
capebretonqt
in South Bar loved it
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Sounds really good, and I love the wine butter sauce here!
juels
in Clayton loved it
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love salmon... gives me another way to make it .. thank you and five forks
peetabear
in mid-hudson valley loved it
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