Lemon Butter Sauce:
1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.I need a simple recipe for a cream sauce to drizzle over seared salmon fillet. Any ideas?
Quick and Easy, sounds like the Names of the guys that cut my lawn.
OK here ya go, at the market when you get your cream, pick-up, in the Cheese or Italian refrigerator section, Pesto sauce, that's Basil, Parmesan, Pine-nuts and Olive oil all mashed into one. Over low heat melt Pesto add Cream, Voila! Quick and Easy and tasty too, top with a Basil leaf or a sprig of Dill, just like a Pro!
Creme fraiche mixed with a squeeze of lemon juice, a little dill and tarragon. Alternatively a little genuine Italian basalmic (not the diluted sort sold in supermarkets). I know is is expensive but it is gorgeous, sweet and well worth it.
Hope your dinner party goes well.
leaves stripped from 2-3 fresh thyme sprigs
2 tbsp butter
160ml double cream
Melt the butter in a saucepan. Stir in the cream with half the thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring constantly. Do not let boil. Serve over the salmon, sprinkling with the remaining thyme.
Easier than pie.
Forget the cream idea.
Hollandaise Blender Sauce
This quick version can be served with the same foods as the 'traditional' Hollandaise sauce.
3 large egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons butter
In a blender or food processor, blend together egg yolks*, lemon juice, salt and cayenne pepper. Blend until the color lightens and they are very well blended.
Melt butter in a small saucepan to the just bubbling stage, do not let it brown. With the machine still running, incorporate hot butter, drop by drop into yolk mixture. The sauce will thicken as the hot butter is added. Serve as soon as possible.
Makes about 2/3 cup.
* EGG SAFETY NOTE: There's no need to heat the egg yolks in a saucepan; the butter, heated until bubbling, cooks the egg yolks slightly.
1 heaped tablespoon of flour, 1 heaped table spoon of butter, some pepper, mix them together over low heat, once the butter and flour are mixed, add milk while stirring, about 125 mls, adding more if necessary. throw in some cheddar cheese for a really cheesy flavour
use this recipe http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10661,00.html?rsrc=search
Use a simple white sauce, but add ginger . I dont know the size of your meal so I can't give you exact proportions so I'd say mix to taste . ( I'm a chef , trust me this works . )
You cannot use just cream alone and if you ahve no stock from the fish then I would just go and buy a good one from Marks and Spencers !!
They're just as good and no one will know !!!
2 cups sour cream
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon or more dill weed
1 tablespoon fresh lemon juice
1 teaspoon capers
In a medium-size bowl, cream, Dijon-style mustard, salt, white pepper, dill weed, fresh lemon juice, and capers. Store in refrigerator until ready to serve.
got it from here, there's other sauces on site
http://whatscookingamerica.net/SalmonRec鈥?/a>
Simplest is to just whip some cream and fold in some lemon juice. This makes a soured cream that is most often used in desserts but can be served with either hot fish or cold fish. The lemon in the cream gives a lovely taste to the fish. You can sprinkle some parsley onto it too after serving if you want it to have a more savoury look.
Quick and easy ? Asda sauces !
You could try a cream sauce with crushed fennel seeds and black peppercorns, but use a fish or a veg stock cube and any of the left over fish juices to give the sauce a nice flavour.
Just crush the fennel seeds and black peppercorns and add them along with the cream to a small saucepan, then add the stock and any left over fish juices and heat on a very low heat for about 10 minutes, ive tried this and it works very well with salmon, garnish with some parsley. Good Luck with your dinner party :-)
My favorite sauce for salmon is Hollandaiese with dill. Knorr makes an excellent mix and it is fool proof.
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