The salmon, I do not know why, 'but when I get to goal' part, its taste me tired. So, 'I wanted to try it this way and I was satisfied. The recipe comes from chef of a restaurant here, where we always eat divinely.
premise that the original version includes a few ingredients'.... you know ... sophisticated, such as caviar and Champagne, well, I've replaced them with what I found and, at a cost quite different. Instead I used the caviar of flying fish eggs (or any other fish are fine the same, I tried salmon eggs but there was just too big packs), of course, are not black but the color effect there 'anyway and, instead of Champagne, I used a sparkling here, very good. Salmon and oysters but here have a very reasonable price. Here's the recipe:
Salmon with oyster sauce
Ingredients for 4: 4 salmon steaks
12 oysters
20 g of caviar or other fish eggs (for garnish)
1 tablespoon chopped shallots 1 tablespoon mushroom
chopped 250 ml champagne or other dry white wine 200 g fish stock
100 ml cream 2 tablespoons extra virgin olive
salt / pepper
a knob of butter Preheat oven to 200 degrees. Roll the salmon steaks
private skin and tie with a bit of twine, salt and pepper, turn them around in the oil and put them in a baking dish and bake in preheated oven 'hot for a few minutes, about 6 / 7 or, in more than a few minutes' if you prefer more' cooked.
While the salmon is cooking, in a pan on low heat, soften the shallots in butter, add chopped mushrooms and cook a few minutes, add the wine, and raising the heat slightly, to scale down a bit ', add the balloon and reduce, then add the cream and let reduce until 'the mixture will be' slightly thickened. Combine oysters, continue for a minute little cooking, add salt and pepper if necessary and turn off.
Serve the salmon with the sauce with oysters, caviar and other fish eggs *** and cooked vegetables. *** I
just a spoon, not like me that I put ... a mountain ;-)))))
