Salmon Medallions Stuffed with Oysters With a creamy Pinot Noir sauce 
 

Ingredients  

4 Salmon steaks (sockeye)

4 large Oysters - meat only

½ Cup finely chopped parsley

1 Cup cornstarch

2 tbsp. Lea + Perrins worcestershire

¾ Cup Pinot Noir – Mission Hill Reserve

¾ cup heavy cream

2-3 tbsp. olive oil

4 toothpicks

½  lemons

1 tbsp.butter

Salt and pepper

Season corn starch with salt + pepper. Coat the oysters in the mixture. De-bone salmon steaks leaving the steak intact. Season with salt + pepper and coat the inside of steak with the parsley. Place the oyster in center of steak. Fold one end of steak inward and overlap the other end over it. Puncture a small hole with tip of knife in order to insert the toothpick through to the oyster. Lightly coat the medallion with cornstarch. 

Heat the pan to medium and add 2 -3 tbsp. olive oil. Sear medallions on each side for one minute moving them around to avoid sticking. Squeeze on the ½ lemon and turn heat to low. Cover and cook for another 4 minutes per side. Remove medallions and increase heat to medium/high. Add Lea + Perrins and cook until liquid evaporates. Add ½ cup of Pinot noir to deglaze the pan and cook until reduced by half. Add the ½ cup whipping cream and stir gently until sauce thickens. Stir in 1 tbsp. of butter and remove from heat. Remove toothpicks from the salmon. Place on plate and run the sauce through strainer over top.  
 

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

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.