Prep 30 mins
Cook 24 mins
This recipe comes from an August 1986 issue of Bon Appetit in an article entitled "An Irish Ramble". The article featured recipes from hotels and houses in Ireland and authentic Irish recipes. This recipe is from Park Hotel Kenmare in County Kerry. I think you could easily use salmon fillets in place of the salmon steaks used in this recipe.
For Basil Cream
- 1⁄4 cup unsalted butter (1/2 stick)
- 6 tablespoons minced fresh basil
- 1⁄4 cup dry white wine
- 2 cups fish stock or 1 1/3 c. bottled clam juice and 2/3 c. water
- 1 cup heavy cream
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon fresh ground black pepper
- salt, to taste
FOR STEAMED SALMON
- 1 1⁄2 cups fish stock or 3/4 c. water and 3/4 c. bottled clam juice
- 2 large celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 large onion, diced
- 2 lemon peel, 3 x 1/4-inch strips (yellow part only)
- 4 whole black peppercorns
- 3 large parsley sprigs
- 1 large bay leaf, crumbled
- 1 teaspoon cider vinegar
- 4 (10 ounce) salmon steaks
- fresh basil sprig
- lemon wedge
- For Basil Cream.
- Melt butter in heavy medium skillet over medium heat.
- Add basil and stir until wilted, about 1 minute.
- Add wine, increase heat and boil until reduced by half, about 3 minutes.
- Add stock and boil 3 minutes.
- Add cream, peppers and salt; boil until sauce is reduced to 3/4 cup, about 8 minutes.
- For Steamed Salmon.
- Combine first 9 ingredients in heavy large skillet; bring to gentle simmer.
- Arrange salmon in single layer atop vegetables.
- Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness; drain salmon.
- Spoon 3 tablespoons sauce in center of each plate, tilting plate to spread evenly.
- Place salmon steak in center of each.
- Garnish with basil sprig and lemon wedge and serve.