Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup lobster or shrimp stock
- 1/4 cup dry white wine
- 1/4 cup tomato paste
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F. Grease a baking dish with olive oil.
2. Season the salmon fillets with salt and pepper, and place them in the prepared baking dish.
3. Bake the salmon in the preheated oven for 15-20 minutes, or until cooked through.
4. While the salmon is baking, prepare the Nantua sauce. In a saucepan, melt the butter over medium heat.
5. Add the flour to the melted butter and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Gradually add the heavy cream, lobster or shrimp stock, and white wine to the saucepan, whisking constantly to prevent lumps.
7. Stir in the tomato paste, Parmesan cheese, and chopped parsley. Cook the sauce for 5-7 minutes, or until thickened.
8. Remove the salmon from the oven and spoon the Nantua sauce over the fillets.
9. Return the salmon to the oven and bake for an additional 5-7 minutes, or until the sauce is bubbly and golden brown.
10. Serve the baked salmon with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Bake the salmon at 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 520
Fat per serving: 36g
Protein per serving: 32g
Carbohydrates per serving: 12g
Fiber per serving: 1g
Sugar per serving: 4g
Sodium per serving: 550mg
Substitutions for ingredients:
- You can use chicken or vegetable stock instead of lobster or shrimp stock.
- You can use dry vermouth instead of white wine.
- You can use chopped fresh basil or chives instead of parsley.
Variations:
- You can add cooked shrimp or lobster to the Nantua sauce for extra flavor.
- You can sprinkle breadcrumbs or crushed crackers over the salmon before baking for a crispy topping.
- You can use other types of fish, such as cod or halibut, instead of salmon.
Tips and tricks:
- Make sure to season the salmon fillets well with salt and pepper before baking.
- Use a whisk to make sure the Nantua sauce is smooth and free of lumps.
- If the sauce is too thick, add a little more stock or cream to thin it out.
- Garnish the baked salmon with additional chopped parsley or lemon zest for extra flavor.
Storage instructions:
Leftover baked salmon with Nantua sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked salmon, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked salmon on a bed of steamed vegetables or rice for a complete meal.
Garnishes:
Garnish the baked salmon with chopped fresh parsley, lemon wedges, or lemon zest.
Pairings:
Serve the baked salmon with a crisp green salad and a glass of white wine for a light and refreshing meal.
Suggested side dishes:
- Steamed vegetables, such as broccoli or asparagus
- Rice pilaf or quinoa
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the Nantua sauce is too thin, cook it for a few more minutes to thicken it up.
- If the salmon is not cooked through after 20 minutes, bake it for an additional 5-10 minutes, or until it flakes easily with a fork.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nantua sauce is a classic French sauce made with cream, tomato paste, and crayfish or shrimp. It is named after the town of Nantua in eastern France, which is known for its crayfish.
Flavor profiles:
This baked salmon with Nantua sauce has a rich and creamy flavor, with a hint of tomato and Parmesan cheese.
Serving suggestions:
Serve the baked salmon with a side of steamed vegetables or rice, and garnish with lemon wedges and chopped parsley for a fresh and flavorful meal.
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