Salmon With Parmesan Potatoes and Riesling Sauce

Course : Fish
Serves: 4
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2 cups riesling wine medium dry
1 cup clam juice or fish stock
2/3 cup shallot chopped
1/4 cup white wine vinegar
1 teaspoon sugar
1 cup whipping cream
1 pound red potatoes small halved
3 tablespoons olive oil
1 large red onion thinly sliced
2 tablespoons gherkins chopped
2 tablespoons capers drained
2 tablespoons butter 1/2 inch pieces

Preparation / Directions:

Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 3/4 cups, stirring occasionally, about 40 minutes. Strain into heavy small saucepan. Add cream and simmer until reduced to 1 cup, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook potatoes in pot of boiling salted water until just tender, about 12 minutes. Drain well. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and onion; saute until onion is golden brown, about 10 minutes. Add gherkins and capers; saute 2 minutes. Remove from heat. Mix in cheese. Season to taste with salt and pepper. Meanwhile, heat remaining 1 tablespoons olive oil in large nonstick skillet over medium high heat. Sprinkle salmon fillets with salt and pepper. Add salmon to skillet and cook until just opaque in center about 3 minutes per side. Bring sauce to simmer. Add butter and whisk until melted and smooth. Spoon potatoes into cent of 4 plates. Top with salmon. Spoon sauce around.

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