
Braised salmon trout fillets with white wine and basil

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It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain more moist when cooked. If you want to remove the bones from the salmon rub your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers.
ingredients
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serves: 4
6 tablespoons (75 g) butter
1/2 cup (75 g) very thinly sliced carrots
1/2 cup (75 g) very thinly sliced celery
3/4 cup (75 g) very thinly sliced leeks
1/3 cup (85 ml) dry white wine
2 1/2 cups (600 ml) Chicken Stock
4 pieces (5-oz/150-g) of skinned salmon trout fillet
leaves Handful of very finely shredded basil (plus sprigs of basil for garnish)
1 teaspoon lemon juice
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 942
- Total Fat: 95.2 g
- Saturated Fat: 59 g
- Trans Fat: 3.7 g
- Cholesterol: 259.6 mg
- Sodium: 840.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.7 g
- Sugars: 1.5 g
- Protein: 9.2 g
preparation

Salmon, steelhead, or king trout fillets.
comments
Mommy_loves_to_cook
May 8, 2012