Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein
Nutrition and extra info
Nutrition: per serving
- kcal651
- fat54g
- saturates25g
- carbs2g
- sugars0g
- fibre1g
- protein38g
- salt0.99g
Ingredients
- 4 x 175-200g/6-8oz pieces thick salmon fillet, skinned
- 50g butter,melted
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g curly kale, shredded
Kale
kay-elA member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- steamed waxy new potatoes, to serve
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
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 leaf
Method
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.
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