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

preparation Time
0 mins
cook Time
0 mins
servings
2
calories
805 per serving

ingredients

  • 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)

directions

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.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.