Saumon à la russe


Ingredients 13
Servings 0
Time

Ingredients

  • 1
    kg
    fresh salmon
  • 1
    Litres
    fish stock
  • 250
    ml
    white wine
  • 250
    ml
    crème fraîche (or thick cream)
  • 2
    bay leaves
  • 1
    sprig of thyme
  • 10
    ml
    paprika
  • 30
    ml
    tomato paste
  • 125
    ml
    stoned black olives
  • 125
    ml
    gherkins
  • 250
    ml
    small fresh button mushrooms
  • 2
    finely chopped onions
  • 1
    garlic clove
 

Method

 
Ask your fishmonger to fillet the salmon and cut it into six portions. Reduce the stock by half and add the white wine. Sauté the onion and garlic in butter, add the paprika and stir well. Add the reduced stock and bring to simmering point. Poach the salmon in the stock for 8-10 minutes. Remove and keep warm in a shallow casserole dish. Add the crème fraîche to the stock and whisk in blocks of cold butter until slightly thickened. Add salt and pepper to taste. Blanch the sliced olives and gherkins in boiling water and quickly refresh in iced water. Pan-fry the button mushrooms, then add the olives, gherkins and mushrooms to the sauce. Pour sauce over the salmon and serve with baby boiled potatoes, croûtons and deep-fried parsley.
 

Read more on: fish/seafood
 

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