Escalope of Salmon Recipe

Name: Escalope of Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 shallots, peeled and sliced; 4 mushrooms, thinly sliced; 3/4 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 1/4 cups dry white wine; 1 1/4 cups clam juice or fish stock; 1 cup heavy cream; Tabasco pepper sauce; Squeeze of fresh lemon; Olive oil for brushing; 1 (2pound) fillet of salmon; 1/2 cup brunoise of cucumber (small dice); 1/2 cup brunoise of yellow summer squash (small dice); 1/2 cup brunoise of tomato (small dice); 1 small bunch chives, thinly sliced at a diagonal; 1 cup chervil leaves

Servings: persons

2 tablespoons butter
4 shallots, peeled and sliced
4 mushrooms, thinly sliced
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups dry white wine
1 1/4 cups clam juice or fish stock
1 cup heavy cream
Tabasco pepper sauce
Squeeze of fresh lemon
Olive oil for brushing
1 (2pound) fillet of salmon
1/2 cup brunoise of cucumber (small dice)
1/2 cup brunoise of yellow summer squash (small dice)
1/2 cup brunoise of tomato (small dice)
1 small bunch chives, thinly sliced at a diagonal
1 cup chervil leaves

1
Prepare White Wine Sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes.
2
Increase heat to high, add the wine and reduce by half.
3
Add the clam juice and again reduce by half.
4
Strain sauce into a clean saucepan and add the cream.
5
Bring to a boil and reduce slightly until sauce begins to thicken.
6
Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed.
7
Preheat the broiler as hot as possible.
8
Brush 4 large dinner plates lightly with olive oil.
9
Slice the salmon in very thin escalopes and cover each plate completely with the fish.
10
Bring 1 1/2 cups of the White Wine Sauce to a boil and add the cucumber, squash, tomato, and chives.
11
Return to a boil and spoon hot sauce over each plate, covering the salmon completely.
12
Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked.
13
Serve immediately with chervil sprinkled generously over each dish.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 4 shallots, peeled and sliced, 4 mushrooms, thinly sliced, 3/4 teaspoon sea salt, and more.

Yes, Escalope of Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escalope of Salmon

How did you like this recipe?

Frequently Asked Questions