Salmon Fillets with Cucumber Sauce
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The cucumber sauce used in this recipe can be used with other types of fish. It is so good. It is based on a recipe by Michel Richard.
INGREDIENTS
2 small or 1 medium cucumber
2 egg yolks, brought to room temperature
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 to 2 tablespoons olive oil
4 salmon fillets, about 6-ounces each
1/2 cup dry white wine (you can substitute fish stock or water)
1/2 cup heavy cream
2 tablespoons fresh minced chives or green onions
Salt and pepper, to tastePeel cucumbers; slice in half lengthwise and scrape out the seeds. Chop into small pieces as desired. Whisk together the egg yolks, mustard, and lemon juice. Set aside.
Lightly salt and pepper the fish fillets. Heat the olive oil over medium-high heat in a frying pan large enough to hold the fish. Add the fillets and cook for about 4 minutes on each side, depending on thickness, or until slightly rare (salmon should never be overcooked). Remove salmon and keep warm.
Add wine to frying pan and scrape the bottom. Add the cucumbers and cream; cook over medium-high heat until cucumbers are tender, about 5 minutes. Gradually add egg yolk mixture to cucumbers, whisking vigorously to prevent the eggs from coagulating. Add the chives and cook until the mixture thickens, stirring often, for about 7 minutes. Serve over salmon fillets.
Makes 4 servings