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Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) salmon fillets

  2. 3 shallots, minced

  3. 2 mushrooms, minced

  4. 8 ounces mussel juice

  5. 4 ounces fish stock

  6. 1 lemon, juiced

  7. 1/2 pound butter 1-ounce sesame oil Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender . Season with salt and pepper to taste.

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