Salmon Crémant




Serving Size : 2  Preparation Time: 25 minutes
Categories: "Main Meal"   Cuisine: "French Style"

2 6ozs salmon fillets, skinless
1 white onion -- thinly sliced
6 slices smoked streaky bacon -- stretched with the back of a knife
1/2 ounce butter
2 teaspoons olive oil
2 teaspoons fish stock powder
8 fluid ounces crémant de Alsace or other sparkling/flat wine
4 fluid ounces cream
1/2 ounce butter
1/2 ounce flour

Wrap the bacon slices around the salmon pieces.

Fry the sliced onion in the oil and butter until soft and just turning brown. Turn up the heat and add the salmon, allow the bacon to brown a little then turn and brown the other side.

Reduce the heat and add the wine and stock powder, simmer until the fish is cooked, it will only take a few minutes.

Blend the butter and flour together to make a smooth paste.

Remove the salmon to a warm plate and keep warm whilst finishing the sauce.

Increase the heat and allow the wine to boil for a minute or two then add the butter/flour paste. Stir quickly to remove all lumps.

Stir in the cream and check to see if it requires any seasoning.

Serve.

Source: sylv@nicebites.com

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