Sauteed Salmon with Shrimp and Champagne Veloute

February 19, 2013 by Kenmore

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


preparation time
0 mins

cook time




1.5 pounds fresh salmon

2 ounces olive oil

4 ounces shrimp

0.5 cup heavy cream

0.5 cup champagne

1 ounces butter

2 ounces shallots

2 ounces parsley

1 ounces flour

0.5 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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