Oven baked salmon fillets with a parsley cream sauce

Posted: May 1, 2010 by nietize in French, My own creation, Salmon, Sauces
Tags: , ,

Ingredients
Serves 1-2

2 salmon fillets

1 shallot, finely chopped
4 tbsp fish stock
5 tbsp single cream
1 tbsp fresh parsley, finely chopped
1/2 tbsp butter

Preheat oven to 250 degrees

Place salmon fillets on an oiled baking tray. Season with salt and pepper and bake in the oven for 8 -10 minutes.

Meanwhile, melt the butter at medium heat and add the shallots. Cook until softened. Add the fish stock. Bring to the boil and continue boiling till reduced by half. Add the cream and chopped parsley. Continue boiling until reduced by half or to the desired consistency.

Place the salmon on a plate and spoon the parsley cream sauce over the fish.

This is a basic cream sauce that I have been using all my life (at least from the time I started cooking) for my fish dishes when I am too lazy to cook anything too complicated. It’s based on a French cream sauce but I modified it over the years. The trick for this sauce is: don’t add too much cream because you don’t want it to be watery. Just add a small amount for starts, and if you think it’s too thick, add a bit more. It’s a pain trying to reduce it when you’ve added too much cream. You can use fresh dill or sorrel as well with this sauce recipe; or any herbs that goes with your fish.

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