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Pernod Salmon

  Vegetable oil 15 Milliliter (1 Tablespoon)
  Butter 30 Milliliter (2 Tablespoons)
  Salmon steaks 4 (3/4 in (2 cm) thick)
  Shallot 1 , chopped
  Mushrooms 1⁄2 Pound, sliced (250 Grams)
  Pernod 45 Milliliter (3 Tablespoons)
  Heavy cream 125 Milliliter (1/2 Cup)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

Preheat oven to 150°F (70°C).
Heat oil and butter in large frying pan.
When melted, add fish and season well; cover and cook 4 minutes over medium heat.
Turn fish over; continue cooking 4 to 5 minutes covered.
Remove fish from pan and keep hot in over.
Add shallot and mushrooms to frying pan; season well.
Cover and cook 3 to 4 minutes.
Pour in Pernod and bring to boil; continue cooking 2 minutes over high heat.
Correct seasoning and mix in cream and parsley.
Cook sauce 2 minutes over medium heat.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 1104

% Daily Value*

Total Fat 125 g191.7%

Saturated Fat 52.2 g260.8%

Trans Fat 0 g

Cholesterol 565.8 mg188.6%

Sodium 734.3 mg30.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.8 g11.2%

Sugars 4.1 g

Protein 130 g260%

Vitamin A 87.8% Vitamin C 45.8%

Calcium 19.7% Iron 40.2%

*Based on a 2000 Calorie diet

Pernod Salmon Recipe