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Grilled Salmon With Truffle Madeira Sauce |
 2 Servings
Ingredients:
- 4 Filet of Salmon about 6-8 OZ each clean and remove pin bones
- 4 cups mashed potato
- ½ lb Asparagus blanched
- ½ lb King oyster mushroom slices
- 1 tablespoon vegetable oil
- 2 tablespoon of white wine or chicken stock
- Salt and pepper to taste
- 1 cup truffle Madeira Sauce
Preparation:
~ Season the fish and season with salt and pepper, grilled about 3 minutes on each side or until the fish are cooked.
~ In a hot pan with medium high heat add oil and mushroom and cook for
couple minutes or until the mushroom turn to a light brown, drizzle
with white wine or chicken stock add asparagus and season with salt and
pepper
~ For plating add one scoop of mashed potato and sautéed mushroom and
asparagus top with grilled salmon and sauce, garnish with fresh herb.
Madeira Sauce
- 1 cup Madeira wine
- 2 cups veal stock
- 1 tablespoon chopped truffle
- ½ cup butter
~Combine veal stock and Madeira wine, bring to a boil and reduce to
one cup, turn the heat off and whip in butter, set aside and keep warm.
Veal Stock
- 2 lbs veal bone Roasted in the oven at highest heat for 30 minutes (this will give nice brown color your stock
- 2 cups red wine
- 10 cloves garlic
- 5 cloves shallot
- 1 cup onion dices
- 1 cup carrot dices
- ½ cup celery dices
- 2 bay leaves
- ½ tablespoons black pepper
- 4 spring fresh thyme
Preparation:
~ Add roasted veal bones and fill with
red wine and hot water until the veal bone submerse with about six
inches of water on top, bring to a boil and remove all the scum.
~ Add all the remaining ingredients and season with salt let it simmer for a minimum of 3-4 hours
keep add more water if need.
~ At the end you should make about 10-15 cups veal stock
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