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La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Tournedos with Herb Sauce
"Fish, to taste right, must swim three times - in water, in butter, and in
~ Polish Proverb
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Salmon Tournedos with Herb Sauce
Chateau Lake Louise
Bon Appetit February
Four 6- to 8-ounce salmon steaks (about 3/4
inch thick), boned, skinned
2 burrito-style flour tortillas about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoon minced fresh dill
2 tablespoon plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoon fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into
Tuck one narrow end of salmon in toward center.
Wrap second narrow end around first to form solid round. Repeat with remaining salmon
steaks, forming 4 solid rounds. Season with salt and pepper.
Preheat oven to 400 degrees F. Cut
four 3/4- to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around
each salmon round, overlapping ends to encircle completely. Secure with toothpicks.
Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoon
dill and 2 tablespoon onion. Press to adhere.
Melt 3 tablespoons butter in heavy medium
saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5
minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup,
stirring occasionally, about 9 minutes. Set aside. Bake salmon packets until salmon is
cooked through, about 10 minutes. Meanwhile, bring sauce to simmer over low heat. Add 6
tablespoons chilled butter 1 piece at a time, whisking just until melted after each
addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to
taste with salt and pepper. Transfer salmon to plates. Spoon sauce around and serve. 4
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