Side Pannel
Poached Salmon with Lobster Butter
Poached Salmon with Lobster Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1 Whole 7-8 lb. salmon
- Salt
Directions
FOR THE BUTTER
1/2 Lemon (juice only)
1 Green-black lobster brain OR
4 tb Reduced lobster stock *
6 oz Butter
*Note: Lobster stock should be made from shells and heads, then heavily
reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have
a fish kettle, steam the salmon whole over boiling water for 30-35 minutes
(making sure the water is kept topped up). Or wrap the fish in lightly
oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3.
Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering water.
Beat in the nuggets of cold butter, adding more as each one melts. Do this
gently ~ it can split if you overheat it (revive it with a quick splash of
cold water). When you have an unctuous smooth sauce like thin cream, sieve
and whisk in the green goo from the head of the lobster - which immediately
turns the butter a wonderful orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured and full of
its own juices, with piping hot baked potatoes and warm lobster butter.
1/2 Lemon (juice only)
1 Green-black lobster brain OR
4 tb Reduced lobster stock *
6 oz Butter
*Note: Lobster stock should be made from shells and heads, then heavily
reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have
a fish kettle, steam the salmon whole over boiling water for 30-35 minutes
(making sure the water is kept topped up). Or wrap the fish in lightly
oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3.
Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering water.
Beat in the nuggets of cold butter, adding more as each one melts. Do this
gently ~ it can split if you overheat it (revive it with a quick splash of
cold water). When you have an unctuous smooth sauce like thin cream, sieve
and whisk in the green goo from the head of the lobster - which immediately
turns the butter a wonderful orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured and full of
its own juices, with piping hot baked potatoes and warm lobster butter.
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