Grilled salmon with curly kale & a Noilly Prat sauce
Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 20 mins
Cook 8 - 10 mins
- Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
- Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
- While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
- Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
- To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.
Per serving
651 kcalories, protein 38g, carbohydrate 2g, fat 54 g, saturated fat 25g, fibre 1g, salt 0.99 g
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/3172/
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Ingredients
- 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
- 50g butter ,melted
- 140g curly kale , shredded
- steamed waxy new potatoes , to serve
FOR THE SAUCE
- 600ml fish stock
- 4 tbsp double cream
- 4 tbsp Noilly Prat (dry white vermouth )
- 85g chilled unsalted butter , cut into small pieces
- 1 tsp fresh thyme leaves
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 20 mins
Cook 8 - 10 mins
Extra special main course
Ingredients
- 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
- 50g butter ,melted
- 140g curly kale , shredded
- steamed waxy new potatoes , to serve
FOR THE SAUCE
- 600ml fish stock
- 4 tbsp double cream
- 4 tbsp Noilly Prat (dry white vermouth )
- 85g chilled unsalted butter , cut into small pieces
- 1 tsp fresh thyme leaves
Per serving
651 kcalories, protein 38g, carbohydrate 2g, fat 54 g, saturated fat 25g, fibre 1g, salt 0.99 g
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