Pernod Salmon Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| 4 salmon steaks, 3/4 in (2 cm) thick | ||
| Shallot | 1 , chopped | |
| Mushrooms | 1/2 Pound, sliced | |
| 3 tbsp (45 ml) Pernod | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 150°F (70°C).
Heat oil and butter in large frying pan.
When melted, add fish and season well; cover and cook 4 minutes over medium heat.
Turn fish over; continue cooking 4 to 5 minutes covered.
Remove fish from pan and keep hot in over.
Add shallot and mushrooms to frying pan; season well.
Cover and cook 3 to 4 minutes.
Pour in Pernod and bring to boil; continue cooking 2 minutes over high heat.
Correct seasoning and mix in cream and parsley.
Cook sauce 2 minutes over medium heat.
Heat oil and butter in large frying pan.
When melted, add fish and season well; cover and cook 4 minutes over medium heat.
Turn fish over; continue cooking 4 to 5 minutes covered.
Remove fish from pan and keep hot in over.
Add shallot and mushrooms to frying pan; season well.
Cover and cook 3 to 4 minutes.
Pour in Pernod and bring to boil; continue cooking 2 minutes over high heat.
Correct seasoning and mix in cream and parsley.
Cook sauce 2 minutes over medium heat.
Chef
