Broiled fillets of salmon with ginger cream

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Photo: Page Turner E-cookbooks
Prep Time:
20 minutes
Cooking Time:
30 minutes
Servings:
6

The broiled salmon fillets are served with a creamy and tangy ginger sauce. Salmon steaks can also be used with this recipe.

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  • main ingredients:
  • salmon Pageturner Cookbook
  • ginger Pageturner Cookbook
  • shallot Pageturner Cookbook
  • white-wine Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Indonesia Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 6 6-ounces salmon fillets, with the skin
      1 tablespoon vegetable oil
      to taste, salt, ground black pepper
      2 cups fish stock
      1 cup dry white wine
      2 tablespoons shallots, chopped
      1 cup heavy cream
      2 tablespoons fresh ginger, grated
      2 ounces butter
      2 tablespoons fresh ginger, peeled cut into fine strips
      2 tablespoons fresh chives, cut into 1/2-inch sticks
      1/2 teaspoon paprika

    Directions

    For the sauce:
    In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
    Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
    Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
    Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
    PRESENTATION
    Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.

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