Recipe by The Flying Chef
This is a wonderful elegant recipe, great for dinner parties and the good thing is there is not a lot of effort in preparation.
Top Review by katreagan82
This was a great dish. I made some alterations. Instead of salmon, I used swordfish. Instead of microwaving the topping, I sauteed the ingredients with lemon pepper marinade. The bouillon surprisingly added great taste to the sauce. Make sure you enjoy the champagne - it makes a strong ingredient. Next time I will use half the champagne or a better bottle. I used 2% milk and the sauce was very light an fluffy. The lemon pepper seasoning worked very well with the sauce. And the sauce was very yummy with the fish. The toppings made for an impressive presentation.
- 4 salmon fillets
Liquid for Salmon
- 1 onion, chopped
- 1 teaspoon dill, dried
- 1⁄2 teaspoon tarragon, dried
- 5 peppercorns
- 2 cups water
- 3⁄4 cup dry white wine
- 1 avocado
- 150 g prawns, shelled and deveined
- 6 sun-dried tomatoes packed in oil, drained, finely chopped
- 250 ml milk
- 1 teaspoon vegetable bouillon granules
- 2 tablespoons lemon juice
- 1⁄2 teaspoon fish stock granules
- 1⁄2 cup champagne
- 2 teaspoons cornflour
Directions See How It's Made
- In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.
- For the Sauce:.
- Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.
- Add lemon juice, and pour champagne slowly into milk (it will fizz.) Add the rest of the cornflour and stir until sauce has thickened.
- For the Topping:.
- Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.
- To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.