Simply elegant salmon in champagne sauce with fresh dill (recipe)
| Simply elegant salmon in champagne sauce with fresh dill (recipe) | |
|---|---|
| Name | Simply elegant salmon in champagne sauce with fresh dill |
| Ingredients | Salmon fillets • Butter • Shallots • All-purpose flour • Heavy cream • Fresh dill • Fresh lemon |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 607.6 |
| Fat | 31.6 |
| Protein | 66.3 |
| Carbohydrate | 4.1 |
| Fiber | 0.1 |
| Net carbohydrates | 4 |
| Sugar | 0.4 |
| Saturated fat | 13.5 |
| Cholesterol (mg) | 208.3 |
| Sodium | 281.4 |
| Servings | 6 |
| Reviewaggregate | |
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|= with a glass of bubbly. Adapted from Delia Smith's recipe.-->
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Time:
Prep Time in Hours and Mins:30M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Simply elegant salmon in champagne sauce with fresh dill (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Simply elegant salmon in champagne sauce with fresh dill (recipe) image(external)
Recipe instructions
- First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
- Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
- Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
- While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
- When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
- Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
- Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
- Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
- Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
Food tags
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Contributors: Prab R. Tumpati, MD
