go to page 2   

Salmon main page

Salmon burgers with tartar sauce
Salmon cakes
Salmon cutlet pojarsky
Salmon florentine
Salmon glazed with mousse of mustard
Salmon gratine nantua
Salmon in wine sauce
Salmon-in-a-crust
Salmon napoleons
Salmon provencale
Salmon roast with lentils
Salmon salad
Salmon spring rolls
Salmon steaks en papillotte
Salmon steaks italienne
Salmon steaks St. Laurent
Salmon steaks in champagne sauce
Salmon-shrimp terrine
Salmon-stuffed eggs
Salmon with riesling and caper sauce
Seared salmon fillets with mustard horseradish vinaigrette
Seared salmon with Thai vegetables
Steelhead napa valley
Stuffed salmon fillet
Summer salmon and pasta
Terrine of salmon
Whole poached salmon with sauce verte
Whole roasted salmon with wild rice stuffing
Whole salmon au gratin

go to page 2   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

STEELHEAD NAPA VALLEY

Serves 6

4 pound whole dressed steelhead
1 1/2 cups Napa Valley white wine
1 1/2 cups fumet
1 cup heavy cream
1 tablespoon soft butter
1 tablespoon flour
to taste salt, ground white pepper
8 ounces button mushrooms
8 ounces peeled pearl onions
1 tablespoon butter
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
1 tablespoon sage, chopped
10 ounces asparagus, cooked

PREPARATION
Clean the steelhead. Place in a fish poacher or a baking pan large enough to hold the fish. Pour the fish stock and the wine over the fish. Cover and bring the liquid to 180 degrees, or to a simmer.
Time 10 minutes per inch thickness of the fish.
When cooked, remove the steelhead from the cooking liquid. Skin and arrange on a serving platter. Reduce the strained liquid to half. Add the cream. Reduce for 5 minutes.
In a small bowl, mix the butter and flour. Whisk in the cooking liquid. simmer the sauce for 10 minutes. Season with salt and pepper to taste.
Wash the mushrooms, remove the stems, and sauté in butter until done.
Cook the pearl onions in salted boiling water until tender. Drain and combine with mushrooms. Add to the sauce.
Pour over the steelhead.
Sprinkle the herbs over the fish and garnish with the steamed asparagus. Serve hot.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.