Conference turris::cooks

1862.0. "SALMON/GREEN SAUCE" by PENUTS::DDESMAISONS () Thu Jul 06 1989 16:35

                        Salmon/Green Sauce
    
    	This is a nice recipe for salmon, accompanied by a fish sauce
    	made from watercress alluded to in an earlier note.
                                          
    	4 center cut 1-inch thick salmon fillets (8 oz. each)
    	1/2 cup lemon juice
    	2 shallots, finely minced
    	1/2 medium bunch watercress (rinse, pat dry, remove stems)
    	1 small bunch dill, chopped
    	1 cup heavy cream
    	3 T dry white wine
    	3 T sweet vermouth
    	2 T unsalted butter
    			   
    	Wipe salmon dry.  In each of 2 large skillets, bring 2 inches of
        water and 1/4 cup lemon juice to a boil over high heat.  Reduce
    	to simmer.  Preheat oven to 200 degrees.  Add salmon in a single
    	layer to each pan and cover completely with water.  Simmer 8-10
    	minutes.  Reserving 1/2 cup fish stock, transfer salmon to a plate;
        keep warm in oven.
    
        Save a few watercress sprigs for garnish and blend (or process) the 
    	rest until smooth.  Set aside.
    	In a small saucepan, reduce cream by half over high heat (10-15
    	minutes).  
    	In a small [enamel-lined] saucepan, combine wine, vermouth,
    	reserved fish stock, and shallots.  Reduce by half over medium-high
	heat (8-10 minutes).  Reduce heat to medium.  Add reduced cream,
    	whisk, cook until thickened (3-5 minutes).
    	Add watercress puree and dill.  Salt and pepper to taste.
    	Remove from heat.  Whisk in butter.  Put a little sauce on
    	each plate, top with salmon and more sauce.  Garnish with
    	watercress sprigs.
    
                                                                  

    Is there any other type of cream which is has less amount of fat
    in it that can be used for this recipe??

    
     Rep .1
    
      The recipe in 1862.0 isn't mine but I don't see why you couldn't
     substitute either half&half or mock cream. I would take 3/4 Cup
     of low fat milk and add 1/4 Cup low fat cottage cheese and run
     them in a blender until very smooth <2min or so> and use it to
     replace the heavy cream. I have used this mixture many times in
     place of heavy cream and very few people can tell the difference
     in this type of recipe. When you first add the mock cream it might
     "curdle" alittle but don't panic just cook it alittle and it 
     smooths right out.
    
     -mike