Salmon with Mustard Sauce
Salmone alla Senape


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Salmon with Mustard Sauce
Salmone alla Senape
cookbook: La Cucina di Lidia
main ingredients: salmon
recipe
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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.
 

Ingredients

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

Directions

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.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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