Baked Restigouche Salmon Breval
|Restigouche salmon steaks||32 Ounce (4 Steaks, 8 Ounce Each)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Green onions||4 , finely chopped|
|Tomatoes||2 , peeled and diced|
|Lemon juice||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Fish stock/Water||3⁄4 Cup (12 tbs)|
|Egg yolk||1 , beaten|
|Heavy cream||1⁄3 Cup (5.33 tbs), whipped|
|Chopped parsley||1 Tablespoon|
Place fish in.a buttered shallow baking dish; sprinkle with salt and pepper.
Combine the mushrooms, green onions, tomatoes, and lemon juice and spoon over the steaks.
Bring wine and stock to boiling and pour over steaks.
Cover with buttered brown paper.
Bake at 350Â°F about 20 minutes.
Remove salmon to heat-resistant platter; trim off skin and remove center bones.
Pour liquid into a saucepan, set over low heat and reduce liquid by one third.
Blend butter and flour, add to liquid and cook, stirring until smooth and thickened.
Stir a little sauce into beaten egg yolk and blend into hot mixture; cook about 1 minute.
Fold in whipped cream and parsley.
Remove from heat immediately and taste for seasoning, adding salt and cayenne pepper as needed.
Pour sauce over fish.
Place under broiler 2 to 3 minutes to glaze to a golden color.