Salmon toucouce with saffron sauce
A tasty recipe. The main course contains the following ingredients: fish, medium dry sherry, fish fond, shallot (finely chopped), saffron, buttered puff pastry ((frozen), thawed), egg (egg yolk whipped (protein is not used)), coarse sea salt, salmon fillet (a 125 g), butter (melted), whipped cream and fresh chives (chopped).
- 150 ml medium dry sherry
- 100 ml fish fond
- 1 shallot finely shredded
- 1 envelope saffron
- 4 slices buttered puff pastry (frozen), thawed
- 1 egg yolk yoked loose (protein is not used)
- Coarse sea salt
- 4 pieces salmon fillet a 125 g
- 2 el butter molten
- 250 ml whipped cream
- 2 el fresh chives finely chopped
Preheat the oven to 200 ºC.
Cook in a pan the sherry and fond with the shallot and saffron on high heat until about a quarter is left.
Place the slices of puff pastry on a baking tray covered with parchment paper.
Brush the dough slices with egg yolk, sprinkle with sea salt and (freshly ground) pepper and fry until golden brown in 20 minutes.
Let them cool down on a grid and cut open longitudinally (in a top and bottom).
Sprinkle the pieces of salmon with salt and pepper and brush them with melted butter.
Grill the salmon in a hot grill pan for 6-8 minutes, until it has nice stripes, but it is just undercooked inside.
Stir the cream through the sherry mixture and reduce to a nicely bound sauce.
Season with salt and pepper.
Place the bottom half of the puff pastry on four warm plates and place the grilled salmon fillets on it.
Sprinkle the chives and place the tops of the puff pastry on top.
Serve immediately, with the sauce separately..
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