Robert Schaar - Restaurant Au Beaujolais
Restaurant Au Beaujolais
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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Salmon with Red-Wine Sauce

 

 

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~ Elsa Schiaparelli


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  Unknown - Glass of Red Wine
Glass of Red Wine
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Salmon with Red-Wine Sauce
Food & Wine Archives

" The success of this simple recipe lies in the quality of the wine. Choose a
full-bodied red
and you'll be rewarded with a richly colored, flavorful sauce."

 Wine Recommedation: Pinot noir is a classic wine match with salmon. Look for a recent vintage from either California or Oregon and chill it for fifteen minutes before serving.

 Servings: 4

 Ingredients:  
 1 tablespoon cooking oil
4 salmon steaks, about 1 inch thick
(about 2 pounds in all)
Salt
Fresh-ground black pepper
1/2 cup red wine
2 scallions, bulbs and green tops chopped separately
3 tablespoons butter, cut into pieces

1. Heat the oven to 450 degrees F. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes.
Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish
in the hot pan; cook in the oven until just done, about 8 minutes.
2. Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
3. Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.

Fish Alternatives:  Firm tuna steaks would taste delicious with the red-wine sauce. Milder fish steaks to use include halibut and cod.
 

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