raw material
- 3 salmon steaks
- 1/2 tablespoon black pepper
- a pinch of sea salt
- 1 tablespoon olive oil
- 6 king oysters - washed and drained - cut into thin slices
Red wine sauce:
- 1/2 cup chicken broth
- 1/2 cup red wine (dry)
- 1 tablespoon balsamic vinegar
- 2 shallots - chopped
- 1 teaspoon Dijon mustard
- 3 tablespoons butter
- 1 sprig thyme leaves salt and pepper to taste
- 1 teaspoon olive oil
- Fry the seasoned salmon steaks in olive oil until just cooked through in a nonstick skillet over medium heat.
- Plate the fish fillets and sauté the sliced mushrooms in the remaining oil.
- Season with pepper and sea salt. Plate and serve as a side dish to the salmon steaks.
- Red wine sauce: Add 1 teaspoon olive oil to a non-stick pan and sauté the chopped shallots over low heat until translucent. Don't burn the shallots. Turn your burner to high and add 1/2 cup stock and red wine. Allow mixture to reach a vigorous boil. Boil the sauce for a while, reducing the sauce by about 50%. Reduce heat to medium-low or medium-low. Pour in 1 tablespoon balsamic vinegar and add 1 teaspoon Dijon mustard. At this point, it's all about consistency. Continue cooking until the sauce is the thickness you like. Turn off the heat and add 3 tablespoons of butter. You may find it easier to stir if you break the butter into smaller pieces rather than dripping in one piece. You can also melt the butter in the microwave ahead of time if you prefer. Finally add pepper, salt and about 1 teaspoon chopped thyme leaves. Season your meat and serve immediately.
