Salmon with Garlic Sabayon Dinner Recipes
The sabayon here is made in the same way as a Hollandaise sauce with
the addition of a garlic and wine flavoring.
To make the sauce, peel and chop 2
shallots (See Note). Peel and chop 4 garlic cloves. Melt 15g butter in
a pan, add the shallots and garlic. Cook until soft, 3-5 minutes.
Add 15ml double cream; bring to a boil.
Add 60ml each white wine and sweet vermouth. Cook over high heat until
reduced to 30-45ml. Let cool slightly.
Melt 125g butter. Let cool.
Put 2 egg yolks and 30ml water in a
heatproof bowl; whisk until light in color. Set over a pan of hot
water; whisk until the mixture leaves a ribbon trail, 5 minutes.
Take the bowl from the pan of water;
whisk in the butter in a slow, steady stream, leaving the milk solids
from the butter at the bottom of the pan. Whisk in the garlic mixture.
Season to taste with salt, white pepper, and a squeeze of lemon juice.
Keep warm by setting the bowl in a pan of warm water.
Cook the salmon as
directed in Salmon with Fresh Coriander Pesto; transfer to warmed
individual plates. Heat the grill.
Spoon the garlic sabayon onto the salmon
fillets to coat them. Grill about 10cm from the heat until the sabayon
is lightly browned, 1-2minutes. Serve this salmon dinner recipes immediately.
How to chop a shallot
For a standard chop, make slices that are
about 3mm thick. For a fine chop, make the slices as thin as possible.
Peel the outer, papery skin from the
shallot. Separate the shallot into sections if necessary.
Set a section flat-side down on a
chopping board. Holding the shallots steady, slide horizontally. Then
starts cutting into small pieces as tiny as possible.