Salmon In Basil Cream Sauce
The sauce will make enough of for 4-6 salmon filets or chicken breasts. Recipe from Bon Appetit, circa 1992, originally from the Park Hotel Kenmare, in County Kerry.
Servings: 6 servings
Calories: 227kcal
Ingredients
- 2 ounces unsalted butter
- 6 Tablespoons fresh basil minced
- 1/4 cup dry white wine
- 2 cups fish stock or 1 1/3 cups bottled clam juice and 2/3 cup water
- 1 cup whipping cream
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- Melt butter in a heavy medium skillet over medium heat. (Using a sauce pan will take longer to reduce.)
- Add basil and stir until wilted, about 1 minute.
- Add wine, increase heat and boil until reduced by half, about 3 minutes. (see cooking notes)
- Add stock and boil 3 minutes.
- Add cream, white and black pepper and salt.
- Boil until sauce is reduced to 3/4, about 8-10 minutes.
Notes
Although the sauce doesn't have a "fishy" taste, you could substitute chicken broth with fairly similar results if you don't have fish stock on hand.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 2g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 372mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 928IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg