April 2014

Salmon And Halibut Weaving With A Champagne Mustard Sauce

Show: Cook Like A Chef 3   Chef: Michael Bonacini   Category: Main Course

Ease of Cooking: Moderate  
Yields: 2 Servings  


2 skinless salmon filets of approximately 4 ounces each (125g)
2 skinless halibut filets of approximately 4 ounces each (125g)
Salt and pepper

Champagne Mustard Sauce
1 cup of fish stock (250ml)
2 tablespoons butter (30ml)
1/4 cup Hernder Estates Reisling (60ml)
1 shallot finely diced
1/4 cup Hernder Estates Champagne (60ml)
1/2 cup 35% cream (125ml)
Squeeze of lemon juice
Salt and pepper to taste
1 tablespoon freshly chopped chives (10ml)
1 tablespoon of tomato concassé (15ml)
1/2 teaspoon Dijon mustard


Preparation time is 30 minutes.

Cut the fish into equal length strips, approximately 4 to 5 inches in length and an inch wide. Weave them to create a lattice pattern, and hold them together at either end with a toothpick if needed. Season with salt and pepper.

To make the sauce, gently sauté the shallots in the butter over a medium-low heat in a cast iron skillet. Do not let them colour.

Add the white wine, reduce the volume by half and add the fish stock. Reduce the volume of liquid by half again, add the champagne, cream, squeeze of lemon juice and season with salt and pepper.

Pass the sauce through a fine sieve. The sauce should be slightly thicker from reducing, just enough to cover the back of a spoon.

Steam the fish weave for about 6 minutes or until cooked, (the salmon should remain slightly translucent in the centre) in the bamboo steamer placed over a saucepan of boiling water.

Before serving, add the fresh chopped chives, tomato concassé and Dijon mustard to the sauce. Stir well.

Pour the sauce onto a plate and place the fish on top.

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