Wednesday, 29 July 2015

Salmon or Salmon Trout with Raspberry Sauce

This was a very fast and simple dish, but rather luxurious nevertheless, what with fish and raspberries, neither of which are cheap. Definitely ideal for entertaining.

The salient thing about making this is to be sure that everything is prepared and standing by before you begin cooking, because once you begin it goes in a flash, and there is no time for fumbling around to prepare things that are not ready.

We have been eating a lot of raspberries this summer. Ours have all disappeared into a mass of weeds, but our next door neighbour has opened up a u-pick raspberry operation! We can pick 12 pints and be  home in an hour, for half the price of buying them at the market. 

6 servings
30 minutes prep time

Prepare the Sauce Ingredients:
1 teaspoon arrowroot or cornstarch
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon water

1 tablespoon unsalted butter
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup very finely minced fresh basil
freshly ground black pepper to taste

Put the arrowroot, salt, vinegar, and water in a small bowl, and mix well. Put the remaining ingredients into another small bowl.

Cook the Fish & Sauce:
1.2 kilos (3 pounds) salmon or salmon trout fillets
1 tablespoon mild vegetable oil
2 cups fresh raspberries

If necessary, cut the fish into fillets and remove any bones. Place them in a steamer over a pot with just enough water to cover the bottom, and steam them for about 10 minutes, until done. Watch the water level carefully - you would like to end up with just about 1/2 cup left. If there is a little more, reduce it while you keep the cooked fish on a serving platter in a warm spot.

Working quickly, add the bowl of butter, honey, etc, to the pan of fish stock. Stir well. Still stirring, pour in the bowl with the dissolved arrowroot or cornstarch. Add 1 cup of the raspberries, and mash them into the sauce. As soon as the raspberries are mashed and the sauce is thickened, pour it over the fish fillets. Garnish with the remaining raspberries and serve at once.

Last year at this time I made Cucumbers in Crème Fraîche with Mint, and Raspberry Eton Mess.

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