serves: 4 servings
Because salmon isn't native to Istrian waters, I never tasted it until I came to the United States. This is a recipe that I picked up during the years. I don't remember where it originated, but I like it. So do our customers at Felidia.
1½ pounds salmon, 4 pieces, skinless
flour, for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
½ cup dry white wine
Salt and freshly ground pepper, to taste
2 tablespoons Dijon mustard
½ cup fish stock
Juice of 1/2 lemon
¼ cup heavy cream
Lightly flour the salmon. In a large non-reactive skillet, heat the oil, add the salmon, and sauté over moderate heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from pan. Add the butter, wine, and salt and pepper to the pan, and bring to a simmer. Add the mustard, fish stock, and lemon juice. Simmer over moderately high heat 5 minutes.
Gradually add the cream, stirring constantly, and simmer until thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced to 1/3 cup, about 3 minutes longer.
With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, spoon a little over each fillet, and serve the remainder in a sauceboat.