Salmon steak, red wine sauce

saumon au vin rouge

Deliciously flavoured, this recipe for salmon steak with red wine sauce is a delight.

Ingredients for 4 people :

  • 600 g salmon fillets with skin
  • 800 g of leeks small enough
  • 100 g button mushrooms
  • 1 carrot
  • 200 g of shallots
  • 1 onion
  • 150 g butter
  • 5 cl liquid cream
  • 75 cl of red wine from the Loire
  • 1/2 litre of freeze-dried fish fumet
  • 1 tbsp. tablespoons powdered sugar
  • 50 g toasted sesame seeds
  • 2 cl olive oil
  • 1 bunch of chervil
  • 1 branch of thyme
  • 2 sheets of laurel
  • 1 pinch flower of GuĂ©rande sea salt, pepper

Salmon steak in red wine mirror

– Peel the carrot and onion. Wash the mushrooms and leeks.

– Mince all the vegetables without mixing them.

– Make a bouquet garni by combining the thyme, bay leaf and half of the chervil bouquet.

– Cook the onions in 30 g of butter and 1 cl of oil. Give a little colouring. Add the carrot and mushrooms. Moisten with the red wine, add the bouquet garni. Bring to the boil, flambĂ©.

– Add the fish stock and sugar. Boil until 1/4 litre of liquid remains. Strain through a sieve and set aside.

– Season the salmon steaks with salt, pepper and sesame breading. Cook them in a frying pan in 1 cl of oil and 30 g of butter.

– Steam the leeks in 30 g of butter. Season and add the liquid cream.

– Reduce the aroma again and whisk in the butter so that the sauce takes on a glossy appearance.

– On a plate, place a mirror of sauce, the salmon steak, a small strip of leeks sprinkled with sesame. Decorate with a pluche of chervil.

B.A .ba of the chief

If your fumet seems too liquid to you, bind it with starch before you whip it with butter.

Recipe: V. Poussard, Photo: S. Thommeret