Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Pacific salmon fillets -- 4 oz
-skinned
2 ea Shallots -- finely chopped
1/2 c White wine
1/2 c -Water
-----SAUCE-----
2 ea Shallots -- finely chopped
1 c Fish stock
1 c White wine
2 tb Lemon juice
1/2 c Butter
2 tb Dill -- finely chopped
-Salt and pepper
"When they're tired of B.C. salmon, they're tired of
life," says Defence Minister Kim Campbell ,
paraphrasing 18th century British writer, Samuel
Johnson. Being from Vancouver, it's not surprising
that salmon is her favorite food." (Kim Campbell is
one of the front runners of the Conservative
leadership candidates, the winner who will be Canada's
next prime minister.)
Combine shallots, salmon, wine and water in frying pan
large enough to hold fillets in a single layer. Cover
and bring liquid to just a simmer. Poach salmon about
2 minutes per side. Remove and keep warm. Reserve
stock for sauce.
Sauce: In a saucepan, bring shallots, stock, wine and
lemon juice to a boil. Cook till liquid is reduced by
half. Strain. Cut butter into small cubes. whisk into
mixture one piece at a time. Do not let boil. Season
with dill, salt and pepper. Serve warm. Serve with
asparagus.
