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
1. Melt 4 tablespoons (50 g) of the butter in a shallow pan large enough to hold the fish in one layer. Stir in the carrots, celery, and leeks, cover, and cook gently over a medium heat for about 3 minutes.
2. Add the wine and stock to the pan and simmer, uncovered, until almost all the liquid has evaporated but the vegetables are still moist.
3. Lay the salmon trout fillets on top, season with some salt and pepper, and sprink|e with half the basil. Cover and simmer very gently for 8 to 10 minutes, or until the fish is just cooked through.
4. Put the fish onto four warmed plates and keep warm. lf there is a little too much liquid left in the pan, boil rapidly until reduced and the sauce is glistening. Stir in the rest of the butter, the lemon juice, and the rest of the basil, and adjust the seasoning, if necessary. Spoon the sauce over the fish and garnish with basil sprigs.
Cooks' note:
ALTERNATIVE FISH:Salmon, steelhead, or king trout fillets.
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comments
Mommy_loves_to_cook
May 8, 2012