Salmon with Champagne Nage
ready in 1 hr 15 min.
- For the sauce
- 1 tablespoon unsalted butter
- 1 small shallot (finely chopped)
- ½ cup Champagne (plus 1 tbsp)
- 2 cups fish stock
- ½ teaspoon sugar
- ½ cup heavy cream
For the sauce: Melt the butter in a saucepan, add the shallot and cook, without browning just until softened. Add the champagne and boil for 2 minutes, then add the stock and sugar.
Boil the sauce until it is reduced by three-quarters. Add half the cream, bring to the boil again and reduce until the sauce is thick enough to coat the back of the spoon. Place mixture aside to cool.
Meanwhile, for the salmon: Remove any bones from the fillet with tweezers or by trapping them between the point of a small, sharp knife and your thumb. Then, with a large filleting knife or carving knife, cut the salmon into 12 slices about 1/4 inch thick, holding the knife at a 45-degree angle to the fillet and cutting at a slant down towards the skin. This will give you wider slices.
Brush each escalope with a little of the oil, season lightly with salt and then put them on a lightly oiled baking tray. Preheat the oven to broil. Place the salmon in the oven to cook to desired doneness, about 7-10 minutes for medium.
For the sauce, whisk the remaining cream with the 1 tablespoon of champagne and 2 teaspoons of the chopped thyme. Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.
Pour the champagne foam liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling. Put the siphon in the fridge to cool it for 30 minutes.
Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. To assemble the dish plate the salmon in a shallow bowl or bowl. Dispense the champagne foam as needed by pressing on the lever and pouring it around the salmon. Sprinkle the remaining thyme around the fish before serving. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.
When the canister is empty, simply discharge any remaining pressure in a sink or wastepaper basket and unscrew the top. The small brush that is included is useful for cleaning the tips. Do not put dispensers in a commercial dishwasher.