Very rich. This was wonderful! Something to serve guests. It had a lot of steps, and took me a while to fix it... well worth it. Definitely an elegant dish that we will serve again, especially to our friends. Made for PAC Fall 2008.
If you want to plate up a stunning fish dish, this is THE keeper. Presentation, taste, all the goodies. Yes, I would recommend Salmon Scaloppine for anyone that would find this on a menu in a very fine restaurant. Enjoy all and thank you for sharing. Lolly
This is sauce is to die for!!! Lots of work but worth it. I made half the recipe and there was enough sauce for 4 people. I tried to use half and half and it curdled right away. I whisked it and got the consistency right and then added a little to the finished sauce that wasn't so hot and that worked great and it didn't need the whole amount to smooth out the sauce. The sauce is rich and the whole amount of cream would have made it even richer! I don't think I would thin slice the salmon next time. Being careful and following directions it still overcooks because it cooks more when you remove it from the pan. You could make the sauce ahead and then do the salmon before serving. The sauce would be good on almost any meat of fish or even pasta.