Salmon with Cucumber Cream Sauce (Salmone Cetriolato)

posted by Arugula 03-04-99 3:54 PM

Salmone Cetriolato (Salmon with Cucumber Cream Sauce)
by: Umberto Menghi

2 fillets salmon
salt to taste
white pepper to taste
1/4 cup flour
1 tablespoons olive oil
1 tablespoon butter
1/4 cup cucumber, peeled and sliced 1/4" thick

1/4 cup dry white wine
juice of 1/4 lemon
1/2 cup whipping cream
1 teaspoon fresh parsley, finely chopped
salt to taste
white pepper to taste
2 sprigs of fresh dill or 2 leaves of fresh fennel

Pre-heat oven to 400°. Season salmon with S & P. Lightly flour, shaking off the excess.

Sautè salmon in hot oil and butter in an ovenproof skillet on medium heat for approximately 2 minutes per side.

Put skillet, uncovered, in oven and bake at 400°for 5-6 minutes. Remove salmon from skillet and keep warm; discard excess oil and butter from skillet.

Sauce: Deglaze skillet with wine. Squeeze lemon juice directly into wine and reduce by simmering on medium heat for 2-3 minutes. Add cream and cucumber to wine and lemon juice and reduce by simmering on medium heat until sauce is thick enough to coat the back of a spoon. Add parsley and stir until well blended. Season with salt and pepper.

Serves 2

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