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Escalope Of Salmon

Escalope of Salmon recipe image
This sophisticated dish features delicate escalopes of salmon poached under the broiler in a luxurious sauce. The base is built with saut&# 195;©ed shallots and mushrooms, deglazed with dry white wine and reduced with clam juice for depth. Finished with heavy cream, the sauce is velvety and savory. Topped with fresh chervil, chives, and a bright squeeze of lemon, it offers a perfect balance of richness and acidity. Ideal for a special dinner party or a refined weeknight meal, this recipe highlights the natural flavor of the fish while providing a comforting, elegant texture that feels restaurant-quality.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 398.3
Dietary: Gluten-free
Description
This sophisticated dish features delicate escalopes of salmon poached under the broiler in a luxurious sauce. The base is built with saut&# 195;©ed shallots and mushrooms, deglazed with dry white wine and reduced with clam juice for depth. Finished with heavy cream, the sauce is velvety and savory. Topped with fresh chervil, chives, and a bright squeeze of lemon, it offers a perfect balance of richness and acidity. Ideal for a special dinner party or a refined weeknight meal, this recipe highlights the natural flavor of the fish while providing a comforting, elegant texture that feels restaurant-quality.
Ingredients
  • 2 tablespoon Butter
  • 4 Shallots, peeled and sliced
  • 4 Mushrooms, thinly sliced
  • 3/4 teaspoon Sea salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 1/4 cup Dry white wine
  • 1 1/4 cup Clam juice or fish stock
  • 1 cup Heavy cream
Directions
  1. 1
    Preheat the broiler to high.
  2. 2
    In a saucepan, melt the butter over medium heat.
  3. 3
    Add the sliced shallots and mushrooms, season with salt and pepper, and sauté until soft, about 3 to 4 minutes.
  4. 4
    Increase heat to high, add the dry white wine, and simmer until reduced by half.
  5. 5
    Pour in the clam juice or fish stock and simmer again until reduced by half.
  6. 6
    Strain the mixture into a clean saucepan to remove solids, then stir in the heavy cream.
  7. 7
    Bring the sauce to a gentle boil and reduce slightly until it begins to thicken. Adjust seasoning with additional salt, pepper, or lemon juice if desired.
  8. 8
    Lightly brush four large dinner plates with olive oil.
  9. 9
    Slice the salmon fillet into very thin escalopes and arrange them to cover each plate completely.
  10. 10
    Bring 1 1/2 cups of the prepared white wine sauce to a boil in a small pot.
  11. 11
    Spoon the hot sauce evenly over the salmon on each plate, ensuring the fish is completely covered.
  12. 12
    Place the plates directly under the broiler.
  13. 13
    Broil for 2 to 4 minutes, or until the sauce is bubbling and the salmon is just barely cooked through.
  14. 14
    Remove from oven and sprinkle generously with fresh chervil and chives. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 398.3kcal
% Daily Value *
Total Fat 29.1g45%
Saturated Fat 17.3g87%
Cholesterol 101.6mg34%
Sodium 4279.0mg179%
Total Carbohydrate 9.1g4%
Dietary Fiber 1.2g5%
Sugars 4.3g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, escalope, broiled, white wine sauce, mushrooms, shallots, cream sauce, fish, seafood, elegant dinner, chervil, clam juice, mediterranean, butter, quick meal
Read it online: https://www.chefs-mate.com/recipe/escalope-of-salmon/