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| Home -> [Appetizers, Fish, Israeli, Middle Eastern, Seafood] -> [Sauteed salmon with pomegranate sauce Recipe] |
Sauteed salmon with pomegranate sauce
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Fish, Israeli, Middle Eastern, Seafood |
Rating: |
0 |
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Ingredients:
| | SAUCE | | 4
| | Egg yolks | | 2
| tbsp | White wine | | 10
| oz | Butter, melted, 300 g | | 1
| tbsp | Lemon juice | | 1/2
| cup | Pomegranate juice | | | Salt | | | FISH | | 1
| oz | Butter, 30 g | | 6
| | Salmon fillets, about 6 oz | | | 170 g each | | | Freshly squeezed lemon juice | | | Salt and pepper | | | GARNISH | | | Pomegranate seeds |
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Procedures:
| 1 | Preheat oven to medium heat. | | 2 | Whisk the egg yolks and white wine in a double boiler until light and fluffy. | | 3 | Don"t overcook. | | 4 | Remove from heat, and gradually add melted butter, lemon juice and pomegranate juice. | | 5 | Mix carefully and slowly, just to blend. | | 6 | Add salt to taste. | | 7 | Cut 1 oz (30 g) butter into cubes and put in a baking pan. | | 8 | Condiment the salmon with lemon juice, salt and pepper. | | 9 | Arrange the fish fillets nicely over the butter cubes. | | 10 | Bake 8 minutes. | | 11 | Pour some sauce over each fish fillet, garnish with pomegranate seeds and serve immediately. |
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