Smoked Salmon Escalope

Name: Smoked Salmon Escalope
Yield: 2
Ingredients: 2 tablespoons of butter; 300g of fresh salmon fillet, cut into 1cm thick slices; 1/4 cup of finely chopped onion; 6 shrimp shells, peeled; 1 1/2 tablespoons of tawny port wine; 3/4 cup of heavy cream; 2 pre-made puff pastry cups; Salt and white pepper to taste; Lime zest for garnish; Rosa marina for garnish

1
2 tablespoons of butter
2
300g of fresh salmon fillet, cut into 1cm thick slices
3
1/4 cup of finely chopped onion
4
6 shrimp shells, peeled
5
1 1/2 tablespoons of tawny port wine
6
3/4 cup of heavy cream
7
2 pre-made puff pastry cups
8
Salt and white pepper to taste
9
Lime zest for garnish
10
Rosa marina for garnish

Ingredients

1
2 tablespoons of butter
2
300g of fresh salmon fillet, cut into 1cm thick slices
3
1/4 cup of finely chopped onion
4
6 shrimp shells, peeled
5
1 1/2 tablespoons of tawny port wine
6
3/4 cup of heavy cream
7
2 pre-made puff pastry cups
8
Salt and white pepper to taste
9
Lime zest for garnish
10
Rosa marina for garnish

Directions

1
In a skillet with butter, sauté the salmon lightly
2
Remove the salmon from the skillet and add the onion and shrimp
3
Sauté for a few minutes without letting it brown
4
Heat the port wine in a cup over low heat
5
When the wine starts to simmer, pour it into the skillet, off the heat, to flambé the shrimp
6
Remove the shrimp and reserve
7
Add the heavy cream to the skillet and let it simmer until reduced by half
8
Check the seasoning
9
Cook for 5 minutes, strain through a sieve and return to the heat until thickened and smooth
10
Spread some of the sauce on individual plates, place the puff pastry on top, and arrange the salmon slices around it
11
Fill the puff pastry with the remaining sauce and garnish with shrimp shells, lime zest, and rosa marina
12
881 calories per serving