Sauteed Salmon with Shrimp and Champagne Veloute

Chef Damo of Kerryman Irish Bar & Restaurant shares a recipe for sauteed salmon with a shrimp and champagne veloute.

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preparation Time
0 mins

cook Time
0 mins


805 per serving


  • 1-1/2 pounds fresh salmon
  • 2 ounces olive oil
  • salt and pepper, to taste
  • 4 ounces shrimp
  • 1/2 cup heavy cream
  • 1/2 cup champagne
  • 1 ounces butter
  • 2 ounces shallots
  • 2 ounces parsley
  • 1 ounces flour
  • 1/2 cup fish stock (homemade)


Cut salmon into 6 oz pieces. Season salmon. Heat olive oil to medium heat. Sear the salmon. Turn over and finish in a pre-heated oven at 375 degrees Fahrenheit. Melt butter, add flour and cook for 3 minutes. Add fish stock, shallots and champagne. Simmer for 5 minutes or until liquid thickens, then reduce heat. Add shrimp and parsley. Add your cream and check seasoning. Serve salmon on a bed of sauteed vegetables and cover with sauce.

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