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Baked Restigouche Salmon Breval Recipe
|Restigouche salmon steaks||32 Ounce (4 Steaks, 8 Ounce Each)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Green onions||4 , finely chopped|
|Tomatoes||2 , peeled and diced|
|Lemon juice||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Fish stock/Water||3⁄4 Cup (12 tbs)|
|Egg yolk||1 , beaten|
|Heavy cream||1⁄3 Cup (5.33 tbs), whipped|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 2091 Calories from Fat 948
% Daily Value*
Total Fat 107 g164.5%
Saturated Fat 45.3 g226.4%
Trans Fat 0 g
Cholesterol 393.2 mg131.1%
Sodium 351 mg14.6%
Total Carbohydrates 47 g15.5%
Dietary Fiber 6 g24%
Sugars 10.5 g
Protein 197 g395%
Vitamin A 155.3% Vitamin C 134.4%
Calcium 18.9% Iron 27.9%
*Based on a 2000 Calorie diet
Combine the mushrooms, green onions, tomatoes, and lemon juice and spoon over the steaks.
Bring wine and stock to boiling and pour over steaks.
Cover with buttered brown paper.
Bake at 350Â°F about 20 minutes.
Remove salmon to heat-resistant platter; trim off skin and remove center bones.
Pour liquid into a saucepan, set over low heat and reduce liquid by one third.
Blend butter and flour, add to liquid and cook, stirring until smooth and thickened.
Stir a little sauce into beaten egg yolk and blend into hot mixture; cook about 1 minute.
Fold in whipped cream and parsley.
Remove from heat immediately and taste for seasoning, adding salt and cayenne pepper as needed.
Pour sauce over fish.
Place under broiler 2 to 3 minutes to glaze to a golden color.