Oyster-Stuffed Wild
BC Salmon Medallions
With a Creamy Pinot Noir Sauce
*This Recipe is from
the Vancouver Home & Interior Design
Show*
Ingredients:
4 wild BC salmon steaks (sockeye)
1/2 cup parsley, finely chopped
4 large oysters, meat only
1 cup cornstarch
4 toothpicks
2-3 tbsp. olive oil
1/2 lemon
2 tbsp. Lea & Perrins Worcestershire Sauce
3/4 cup Mission Hill Reserve Pinot Noir
3/4 cup heavy cream
1 tbsp. butter
Salt and pepper to taste
Method:
De-bone the salmon steaks leaving the steak intact. Season with salt
and pepper and coat the inside of the steak with parsley.
Season the cornstarch with salt and pepper. Coat the oysters with the cornstarch mixture.
Place an oyster in the center of each salmon steak. Fold one end of the steak inward and overlap the other end on top of it.
Puncture a small hole with the tip of a knife so that you can insert the toothpick through to the oyster.
Lightly coat the medallions with cornstarch.
Heat a large skillet over medium heat and add the olive oil. Sear the medallions on each side for 1 minute, moving them around to avoid sticking.
Squeeze the juice of the 1/2 lemon over the medallions and turn the heat to low. Cover and cook for another 4 minutes per side.
Remove the medallions and increase the heat to medium high. Add the Worcestershire Sauce and cook until the liquid evaporates.
Add the wine to deglaze the pan and cook until reduced by half in volume. Add the whipping cream and stir gently until the sauce thickens. Stir in the butter and remove from the heat.
Remove the toothpicks from the salmon medallions and transfer them to warm serving plates. Strain the sauce over the fish and serve.
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.