Salmon Poached in Verjus

recipe
Notes: Fruity-tart verjus is the unfermented juice of unripe wine grapes.

Yield:

Makes 2 servings

Recipe from

Sunset

Nutritional Information

Calories 429
Caloriesfromfat 38 %
Protein 40 g
Fat 18 g
Satfat 5.5 g
Carbohydrate 23 g
Fiber 0.2 g
Sodium 159 mg
Cholesterol 125 mg

Ingredients

1 cup verjus
1/4 cup finely chopped shallots
2 salmon steaks, each 1 1/4 inch thick (1 lb. total)
1 tablespoon butter

Preparation

1. Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.

2. Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter. Pour over the fish.

Chef Gary Danko, San Francisco, California,

Sunset

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note