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Supreme of salmon with sauce reine mary
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- 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 litre fish stock
For the sauce
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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