Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup unsalted butter
- 1/4 cup shallots, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the salmon fillets with salt and pepper.
3. In a large skillet, melt the butter over medium heat.
4. Add the shallots and cook until they are translucent, about 5 minutes.
5. Add the red wine vinegar and white wine to the skillet and bring to a boil.
6. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
7. Add the chicken stock and heavy cream to the skillet and whisk until the sauce is smooth.
8. Simmer the sauce until it has thickened, about 5 minutes.
9. Place the salmon fillets in a baking dish and pour the sauce over them.
10. Bake the salmon for 10-12 minutes, or until it is cooked through.
11. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 24g
Protein per serving: 32g
Carbohydrates per serving: 6g
Sodium per serving: 350mg
Substitutions for ingredients:
- You can use any type of fish instead of salmon.
- If you don't have red wine vinegar, you can use white wine vinegar instead.
- You can use vegetable stock instead of chicken stock.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- You can add capers or chopped fresh herbs to the sauce for extra flavor.
- You can serve the salmon over a bed of rice or with roasted vegetables.
Tips and tricks:
- Make sure to season the salmon fillets well with salt and pepper.
- Use a large skillet to make the sauce so that it doesn't boil over.
- Whisk the sauce constantly to prevent lumps from forming.
Storage instructions:
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon and sauce in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the salmon fillets on a plate with the sauce spooned over them. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Serve the salmon with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken stock to thin it out.
- If the salmon is overcooked, reduce the baking time in the oven.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Store any leftover salmon and sauce in the refrigerator within 2 hours of cooking.
Food history:
Sauce Rouennaise is a classic French sauce that originated in the city of Rouen in Normandy. It is typically made with shallots, red wine vinegar, white wine, and butter.
Flavor profiles:
The sauce Rouennaise is tangy and rich, with a slightly sweet and savory flavor.
Serving suggestions:
Serve the salmon with the sauce spooned over it, garnished with fresh parsley.
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Region: French