Very
Berry Copper River Sockeye
Serves: 2
Prep & Cook Time: 20 mins.
Ingredients:
1 lb. fillet Copper River sockeye, skin off, sliced in half
1 tbsp. olive oil
1/3 cup red wine
1 tsp. butter
1 tsp. shallots, finely chopped
1 cup fresh raspberries
1/2 cup whipping cream
Salt and white pepper to taste
Pinch of cayenne
Method:
Heat the sauté pan to medium/high. Add the oil. Season the salmon with
salt and white pepper. Place the salmon in the pan and move around for
the first 30 seconds so that it doesn't stick to the pan. Continue searing
it for another 2 minutes, shaking the pan periodically.
Turn the salmon over and reduce the heat to low. Cover and continue cooking for another 4 minutes. Remove the salmon from the pan and place aside, covered.
Increase the heat to medium and add the 1/3 cup of wine. Deglaze the pan until the wine reduces by half. Strain the reduced wine into a bowl. In a saucepan on medium heat, add the butter and shallots.
Cook the shallots until they are tender. Add the raspberries and the reduced wine and cook until the wine sauce again reduces by half.
Add the whipping cream and increase the heat to medium/high.
Season with the cayenne, salt, and white pepper. Stir until the sauce thickens to the desired consistency (approx. 5 minutes).
Serve the salmon and berry sauce over boiled
and sliced young potatoes.
Another mouth-watering recipe from Kosta
the Fishmonger... for you to savour!
Special Remarks:
The Copper River sockeye is one of the better Hollywood productions.
We welcome your feedback or questions at kostaz@telus.net
or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay
Market, North Vancouver.