Jewish Salmon in Red Wine Recipe
Ingredients:
- 4 salmon steaks, about 8 ounces each
- Coarse salt and freshly ground pepper
- 4 tablespoons butter, room temperature
- 6 shallots, finely chopped (can use white part of scallions)
- 1/4 pound mushrooms, finely chopped
- 1/4 teaspoon thyme
- 3 sprigs fresh parsley
- 1 bay leaf
- 2 cups dry red wine (preferably Burgundy)
- 1/4 cup brandy
- 2 teaspoons flour
How to cook Jewish Salmon in Red Wine:
- Preheat oven to 350°F.
- Season salmon steaks with salt and pepper.
- Grease a baking dish with 1 tablespoon butter. (Use a dish that will go both in the oven and on top of the stove and is large enough to hold the steaks in one layer).
- Put the salmon steaks in the dish and surround with shallots, mushrooms, thyme, parsley and bay leaf. Add the wine and brandy.
- Cover and bake for 20 – 25 minutes.
- Mix 2 tablespoons butter and flour together in a small bowl, making a beurre manie.* Set aside.
- Remove the salmon from its poaching liquid and keep warm. Add the beurre mainie and over a high flame reduce the sauce to about 1 cup.
- Off the heat, stir in the remaining tablespoon of butter. Correct seasoning. Pour the sauce over the steaks and serve.
Comments:
*Beurre manie (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manie is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
This recipe for Jewish Salmon in Red Wine serves/makes: 4
The Jewish Salmon in Red Wine Recipe adopted from Top Nosh.
Main Ingredient: Salmon
Preparation Method: Baked
Cuisine: Jewish