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Serves 6
6-8-ounce salmon steaks
to taste salt and ground white pepper
2 teaspoons olive oil
2
teaspoons butter
2 tablespoons shallots, chopped
1 1/2 cups dry white
wine
3/4 cup heavy cream
1 1/2 tablespoon butter, softened
2
teaspoon flour
PREPARATION
Wash the salmon steaks under cold running water. Pat dry. Season with salt
and pepper.
Heat the oil and butter in a frying pan and cook the steaks
over medium heat for 2 minutes on each side. Add the white wine and simmer for
10 minutes. Transfer the salmon steaks to a platter; cover with foil and
reserve in a warm place.
Pour the cooking liquid in the frying pan into a
medium saucepan. Add the heavy cream and boil for 5 minutes.
Combine the
butter and flour in a small bowl. Mix well to form a paste. Drop pieces of the
butter and flour mixture into the boiling liquid. Whisk until the sauce is
smooth and medium thick. Season with salt and pepper to taste.
Simmer the
sauce over low heat for about 10 minutes.
PRESENTATION
Bone and skin
the salmon steaks. Arrange on warm plates. Divide the sauce between each plate
pouring the sauce over the salmon steaks. Serve at once.
