Steamed Salmon and other fish from the same family have always been abundant in Russian rivers and coastal areas. That is why this fish plays an important role in Russian cuisine.This is a really quick and easy sauce to add to fish and gives it the finishing touch with the lemon giving a bit of a zing. There is enough sauce in this recipe to be able to also use it over hot vegetables if you like.
3.3 lb salmon
3.5 oz butter
1 cup dry white wine
1/2 cup pickle brine
1 bunch parsley (finely chopped)
1 bay leaf
For the sauce:
1 bunch parsley
1 shallot (finely chopped)
1/2 cup dry white wine
1 cup fish stock
7 oz butter, cut into pieces
- Cut salmon into pieces.
- Melt butter over low heat. Add white wine, pickle brine, parsley and bay leaf. Bring to boil. Put salmon pieces into the pot, cover and simmer over low heat.
- Drain and keep the stock.
- Keep salmon on warm pan.
- For the sauce, blanch parsley, drain, rinse with cold water and chop finely.
- Sauté chopped shallot in white wine until the wine has evaporated. Add fish stock and boil down to half.
- Take off heat, stir in butter, season to taste with salt and pepper. Add parsley shortly before serving.
- Coat salmon pieces with sauce and serve with boiled or mashed potatoes.