Escalopes of Salmon with Rhubarb
Ingredients:
11 Oz. of fresh salmon
2 Oz. rhubarb
2/3 Oz. butter
3/4 Cup heavy cream
14/ Cup water
Salt and pepper
To Serve 4:
Cut the salmon into four equal parts, about 3
ounces each. Wash and slice the rhubarb into 2 inch sticks. Melt the butter in a frying pan. Add the rhubarb, water, salt and pepper, and saute for about five minutes.
Add the cream and allow it to thicken a
little. At the same time warm up a non-stick frying pan.
When it is good and warm, fry the salmon slices with a little salt and pepper for a few seconds on each side. (They should not be thoroughly cooked). Place on heated plates and decorate with the rhubarb and little of the sauce.
Serve with a Montrachet, or fine exclusive white wine with a well-developed aroma, such as Hermitage or Graves.
Bon Appetit!
Gualtiero Marchesi,
Milano, Italy