Supreme of salmon with sauce reine mary

By: Alan Coxon From: Market Kitchen

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This recipe is classed as easy

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4 / 5 (3 votes cast)

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Prep time:
30 min
Cook time:
20 min
Serves:
4

Stylish yet simple, Alan Coxon's classic French poached salmon and moreish mushroom sauce makes a delightful dish for any dinner party

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Ingredients

  • 4 salmon steaks, each 225g, skinned and pin boned
  • 1 litres fish stock

For the sauce

  • 50 g butter
  • 50 g plain flour
  • 300 ml chicken stock
  • 50 g button mushrooms, peeled and stalks removed
  • 4 egg yolks
  • 2 tbsp double cream
  • 1 pinches nutmeg
  • 1 pinches black pepper
  • 0.5 lemons
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Poach the salmon in the fish stock for about 7 minutes, until tender. 2. For the sauce, melt the butter in a medium saucepan and stir in the flour. Cook for a couple of minutes, and slowly add the stock. Cook for 2 minutes more. 3. Stir in the mushrooms and cook for a further 2 minutes. Remove from the heat. 4. Combine the egg yolks with the double cream and stir into the sauce. Season to taste with salt and freshly ground black pepper and a squeeze of lemon juice. 5. Serve the salmon with the sauce.

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