Simple Salmon Picatta
From Chef John Grainger at Syracuse's 1060 Restaurant
1 EACHLARGE SHALLOT (SLICED)
2 EACHFRESH GARLIC CLOVES (SLICED)
2 CUPDRY WHITE WINE
½ CUPHEAVY CREAM
2 TBLSPBLONDE ROUX (EQUAL PARTS BY WEIGHT OF MELTED BUTTER AND AP FLOUR MIXED TOGETHER)
½ LBSALTED BUTER (CUT INTO VERY SMALL CUBES AND LEAVE AT ROOM TEMP)
1 TSPKOSHER SALT
2 DASHESTOBASCO SAUCE
1 ½ TBLSPFRESH LEMON JUICE
2 TSPFINELY CHOPPED FRESH PARSLEY
6 TBLSPCAPERS (DRAINED)
4 EACH8 OZ PIECES OF FRESH SALMON FILLET (SKINNED, DE-BONED, SEASONED & PAN SEARED TO MEDIUM RARE)
METHOD:
IN A VERY SMALL SAUCEPOT, ON HIGH HEAT, BRING THE SLICED SHALLOT, GARLIC AND WHITE WINE TO A BOIL. LET THE MIXTURE REDUCE UNTIL THE WINE HAS EVAPORATED BY ONE HALF. ADD THE HEAVY CREAM AND BRING BACK TO A BOIL. TIME THE SAUCE FOR ANOTHER 2 MINUTES AT A RAPID BOIL. AT THIS POINT, WITH A WIRE WHISK, ADD THE ROUX AND WHISK IN VIGOUROUSLY WHILE STILL COOKING ON HIGH HEAT. RETURN THE MIXTURE BACK TO A BOIL AND TURN THE HEAT DOWN TO MEDIUM. LET COOK FOR ANOTHER 2 MINUTES WHISKING EVERY 30 SECONDS. NOW REMOVE FROM THE HEAT AND WHILE CONSTANTLY WHISKING WITH THE WIRE WHISK, ADD THE BUTTER CUBES IN 4 SEPARATE BATCHES. CONTINUE TO WHISK UNTIL ALL OF THE BUTTER HAS MELTED. NEXT, ADD THE KOSHER SALT, TOBASCO, LEMON JUICE AND PARSLEY AND MIX WELL. POUR THE SAUCE EVENLY OVER THE 4 PIECES OF COOKED SALMON. SPRINKLE THE CAPERS OVER ALL 4 PIECES OF SALMON AND SERVE WITH FRESHLY COOKED VEGETABLES AND A NICE RICE PILAF OR COUS COUS. ENJOY!!!
