CookEat Recipe
Salmon Valois
Salmon steaks cooked under buttered paper in white wine and demi-glace, with strained sauce and fried parsley.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Measure one gill finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check at least 165°F; use promptly.
Step 2
Put three fresh salmon steaks, each three-quarters of a pound, in an oven-safe frying pan with half an ounce butter, half a gill white wine, the measured loosened demi-glace portion, two parsley branches, half a teaspoon salt and one saltspoon cayenne. Fit a lightly buttered piece of food-grade baking parchment directly over the fish, trimmed inside the pan and rated for at least 350°F. Keep it away from any burner flame. Bring the cooking liquid to a boil on the stovetop and cook for five minutes without letting the pan dry out.
Step 3
Transfer to the 350°F oven for about twenty-five minutes, continuing as necessary until each steak reaches at least 70°C in its thickest flesh, away from bone. Lift the fish carefully onto a hot dish and boil its actual sauce for five minutes.
Step 4
Wash and thoroughly dry half a small bunch fresh parsley. Heat refined sunflower oil labelled suitable for deep-frying to 190°C, filling the actual fryer only within its manufacturer's limits. Fry the parsley in small batches just until crisp, drain well and arrange around the fish. Strain the sauce over the fish and serve promptly.
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