Fillet of Salmon with Zinfandel Sauce

Submitted by Mary Ellen Poole

I cooked this dish during a cooking class at Mealey’s Restaurant in Frederick MD. It was wonderful!

Ingredients

4 boneless salmon fillets
Egg wash
Seasoned breadcrumbs
2 oz. of clarified butter

Sauce:
1/4 lb. of butter
2 large shallots, chopped
6 leaves of basil, julienne
3 oz. of white zinfandel wine
Juice of 2 lemons
2 oz. of heavy cream
Salt and pepper
Tomato julienne

Directions

1. In a saucepan, sauté chopped shallots in whole butter, add wine, lemon juice, half the basil, and let reduce until thickened

2. Add cream and again let it reduce until thick

3. Stir occasionally

4. Remove from heat and drop in small pieces of butter in batches

5. Add the rest of the basil as well as salt and pepper to taste

6. While sauce is thickening, submerge salmon in egg wash and lightly dredge in breadcrumbs

7. Sauté in clarified butter on medium-high heat to a nice even browned color on both sides

8. Pour sauce over fillets, garnish with sliced tomato

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