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Salmone alla Senape (Salmon with Mustard Sauce)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 1/2 lbs. skinless salmon fillets (4 pieces)
Flour for dredging
2 Tblsp. vegetable oil
3 Tblsp. unsalted butter
1/2 cup dry white wine
Salt and pepper to taste
2 Tblsp. Dijon mustard
1/2 cup fish stock (or clam juice)
Juice of 1/2 lemon
1/4 cup heavy cream


Lightly flour the salmon. In a large skillet, heat the oil, add the salmon and sauté over moderate heat until golden, turning once about 3 minutes per side. Set the salmon aside and discard the oil from the pan. Add the butter, wine, salt and pepper and bring to a simmer. Add the mustard, fish stock and lemon juice. Simmer over moderately high heat 5 minutes.

Gradually add the cream stirring constantly and simmer until slightly thickened about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced to 1/3 cup about 3 minutes longer.

With a spatula, carefully transfer the fillets to serving plates. Strain the sauce, spoon a little over each fillet and serve the remainder in a sauceboat.

Serves 4

Shirley Cline