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Normandy Salmon Steaks With Hollandaise Sauce

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Ingredients
  Fresh mushrooms 1⁄4 Pound (Small)
  Butter 1 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Water 6 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Salmon steaks 32 Ounce (4 Steaks About 8 Ounce Each)
  Lemon 1 , juiced
  Hollandaise sauce 1 Cup (16 tbs) (1 Recipe)
  Fresh oysters 8 Ounce
  Canned deveined shrimp 5 Ounce (1 Can)
  Truffles 1 Ounce, sliced (Found In Specialty Stores)
Directions

Clean mushrooms; cut into thin slices.
Heat butter in frypan.
Add mushrooms; saute 3 minutes.
Add 1/4 cup wine and water.
Season with salt and pepper; simmer 10 minutes.
Meanwhile, rinse salmon under cold running water; pat dry.
Sprinkle with lemon juice; let stand 5 minutes.
Strain mushrooms; reserve juice.
Set aside.
Add mushroom juice to frypan.
Add rest of wine; bring to boil.
Add salmon; cover.
Simmer over low heat 20 minutes.
While salmon is cooking, prepare Hollandaise Sauce; keep warm.
Remove steaks with slotted skimmer to preheated platter; keep warm.
Add oysters to simmering stock.
Heat about 5 minutes, until edges begin to curl.
Add shrimp; just heat through.
Remove; drain.
Spoon around salmon steaks.
Pour Hollandaise Sauce over salmon.
Garnish with reserved reheated mushrooms and truffle slices if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Salmon

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