SAUMON ET POMPADOUR AU FOUR EN PAPILLOTE



4 salmon fillets, 4 pears, 20 g (0,044 LBS) butter, 400 g (0,88 LBS) cooked basmati rice, a dozen walnut kernels, lemon juice, chives.

Shallot sauce: 2 peeled and finely chopped shallots, 1 peeled and crushed garlic clove, 20 g butter, 1 glass of dry white wine, 15 cl fresh cream, salt, pepper.

Cook the rice in boiling salted water for 10 to 12 minutes, then drain and keep warm. 

During this time, cook the salmon steaks skin side down against the bottom of the non-stick pan for 6 to  8 minutes with a little butter.

Then drop them in a baking dish, season with salt and pepper. 

Put in the oven and cook for 5 mins. 6 (180°-358). 

Peel the pears, cut 2 into quarters and 2 into

Sprinkle them with lemon juice then poach them for a few minutes. 

Keep warm. 

Add the diced pears to the rice.

The shallot sauce: fry the peeled and minced shallots with the crushed garlic in the butter until they are transparent.

Pour in the white wine and a little water then reduce the liquid by half. 

Add the fresh cream, beat well then season with salt and pepper.

Present the fish topped with sauce on a warm plate, surrounded by quarters of pears and rice. 

Sprinkle the rice with chives and Parmesan pieces.


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