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Fresh Salmon and Scallops with White Vermouth Recipe
Flavors of Quebec
Cooking time: Under 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: Under 30 minutes
Difficulty: Average
Chef's Note
An original recipe from François Keller, former chef at the Ritz-Carlton in Montreal
Ingredients
Ingredients for 4 servings
- 4 cubes of Salmon, 30 g / 1 oz. each
- 8 scallops with their coral
- 500 ml (2 cups) white vermouth
- 250 ml (1 cup) heavy cream (35%)
- 1 tsp. chopped shallot
- 4 sprigs of dill
- Salt and cayenne pepper
- 1/2 tsp. turmeric
Method
- place the scallops, cubes of salmon and shallots into a saucepan; add the vermouth and a pinch of salt and cayenne;
- place over the heat and cook gently for 15 minutes;
- remove the salmon and scallops and keep warm;
- reduce the cooking juices to one-third; add the turmeric and cream;
- continue reducing until the sauce is thick enough to coat the back of a spoon;
- correct the seasoning with salt and cayenne.
- pour the sauce onto a warmed platter;
- place the cubes of salmon in the middle
- and the scallops around it; garnish with sprigs of dill
Sommelier
A white Burgundy such as Chablis
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