Saumon à la russe

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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

1.00 kg salmon
1.00 stock — fish
250.00 ml wine — white
250.00 ml crème fraîche
2.00 bay leaves
1.00 fresh thyme — sprig
10.00 ml paprika
30.00 ml tomato paste
125.00 ml olives — black, pitted
125.00 ml gherkins
250.00 ml button mushrooms — small
2.00 onions — finely chopped
1.00 garlic — cloves
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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.



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