Recipe - Escalope De Saumon Au Citron

1 cup White wine
One half cup Vermouth
2 cup Heavy (whipping) cream
One half Lime juice
Salt and white pepper
3 tablespoon Clarified butter
6 4oz salmon filets; about
1/2inch thick
6 sl Kiwi; 1/8inch thick
3 Lime; thin, halved

Bring the wine and vermouth to a boil in a nonaluminum pan and let reduce
over medium heat to a thin syrup, about 1/3 to One half cup. Add the cream and
let reduce until the winecream sauce is thick and has a bright sheen,
about 1 ample cup. Add the lime juice. Add a pinch of salt and white pepper
if needed. Meanwhile, heat the clarified butter in a large, heavy skillet
with a heatproof handle over medium heat. Lightly salt and pepper the
salmon filets and saute briefly, 15 to 20 seconds each side. Place them
under the broiler to finish cooking, 5 to 6 minutes. The exterior flesh of
the salmon should be translucent and beginning to flake while the center is
still slightly pink. Serve 1 salmon filet per person topped with cream
sauce. Garnish with 1 kiwi slice and One half lime slice.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN

FENDANT, GRAND VIN DU VALAIS, 82

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.