Escalope of Salmon with Mustard & Cognac*
Serves 4
1 C fish fumet
1 C dry white wine (chardonnay)
1 C diced red onion
1/4 C peeled, diced ginger root
1 lb salmon fillet, sliced into 8 escalopes (2 oz each)
3 T Dijon mustard
3 T cracked or grained mustard
1 to 2 T cognac
2 T chopped dill
4 sprigs dill
1 C dry white wine (chardonnay)
1 C diced red onion
1/4 C peeled, diced ginger root
1 lb salmon fillet, sliced into 8 escalopes (2 oz each)
3 T Dijon mustard
3 T cracked or grained mustard
1 to 2 T cognac
2 T chopped dill
4 sprigs dill
Bring fish fumet, white wine, onions, and ginger to a simmer over high heat in an acid-resistant saucepan. Cook until reduced by half, about 10 minutes.
Transfer to a blender and purée; strain into a saucepan and return to simmer. Spray grill grate with cooking spray and heat. Lay salmon across preheated grill and cook for 4 minutes. Turn and cook until done, about 4 minutes.
Add mustards, cognac, and dill to sauce. Taste and adjust seasonings. Spoon sauce onto plate and place salmon on top. Garnish with dill sprigs and vegetables. Serve immediately.