Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups riesling wine -- medium dry

  3. 1 cup clam juice -- or fish stock

  4. 2/3 cup shallot -- chopped

  5. 1/4 cup white wine vinegar

  6. 1 teaspoon sugar

  7. 1 cup whipping cream

  8. 1 pound red potatoes -- small halved

  9. 3 tablespoons olive oil

  10. 1 large red onion -- thinly sliced

  11. 2 tablespoons gherkins -- chopped

  12. 2 tablespoons capers -- drained

  13. 2 tablespoons butter --

  14. 1/2 inch pieces

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 3/4 cups, stirring occasionally, about 40 minutes. Strain into heavy small saucepan. Add cream and simmer until reduced to 1 cup, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook potatoes in pot of boiling salted water until just tender, about 12 minutes. Drain well. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and onion; saute until onion is golden brown, about 10 minutes. Add gherkins and capers; saute 2 minutes. Remove from heat. Mix in cheese. Season to taste with salt and pepper. Meanwhile, heat remaining 1 tablespoons olive oil in large nonstick skillet over medium high heat. Sprinkle salmon fillets with salt and pepper. Add salmon to skillet and cook until just opaque in center about 3 minutes per side. Bring sauce to simmer. Add butter and whisk until melted and smooth. Spoon potatoes into cent of 4 plates. Top with salmon. Spoon sauce around.


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