Try this Chargriddled Wild Salmon with a Muscat And Gooseberry Sau recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------------SAUCE-------------------------------- 150 ml Fish stock 150 ml Muscat dAlsace wine 250 g Gooseberries 2 Stems and leaves of sweet -cicely 30 g Unsalted butter 2 ts Caster sugar; (to taste) Salt and freshly ground -black pepper Make a puree of the gooseberries by cooking with the stock, wine and seasonings until soft. Add the sweet cicely and then liquidising immediately to keep the colour longer and the flavour fresh. Pass through a fine plastic sieve into a clean pan. Whisk in the butter to thicken and give it a gloss. Keep in a warm place. Skin and bone the salmon fillet. Cut into 4 pieces. Season undersides and rub top of fillet with oil. Heat a griddle or cast pan until evenly hot. Sear salmon oiled (presentation) side down. Do not attempt to move the fish until a crisp golden crust has formed at which point it will move easily. Sit salmon in baking dish, crust uppermost and roast in preheated oven for 3-5 minutes until firm yet pearly pink in the middle. Serve surrounded with gooseberry sauce with some stir fried spring vegetables and new potatoes.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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