Broiled fillets of salmon with ginger cream

  • Time cooking time: 30 minutes total
  • Yield Serves 6

Ingredients

    6 6-ounces salmon fillets, with the skin
    1 tablespoon vegetable oil
    to taste, salt, ground black pepper
    2 cups fish stock
    1 cup dry white wine
    2 tablespoons shallots, chopped
    1 cup heavy cream
    2 tablespoons fresh ginger, grated
    2 ounces butter
    2 tablespoons fresh ginger, peeled cut into fine strips
    2 tablespoons fresh chives, cut into 1/2-inch sticks
    1/2 teaspoon paprika

Preparation

    For the sauce:
    In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
    Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
    Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
    Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
    PRESENTATION
    Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.
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