Wild Salmon in White Wine Sauce with Spring Vegetables

Credit: Didier Loire
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Step 1: Salmon

Clean, trim and scale the salmon, rinsing under running water. Remove the head and the tail, and cut away the fillets. Remove the bellies and large bones.

Cut the fillets into 4 steaks 3/4 ounce (220 g) each.

Step 2: Shallot- White Wine Reduction

Cut the shallots into thick rounds, and sauté in olive oil without browning. Add the sherry vinegar, reduce, and add the white wine. Cover and cook over a very low heat. When cooked, crush the shallots coarsely, and add the marjoram leaves and the fresh ground black pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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