Margi Cintrano
Washing Up
The only way to reach Altnharrie Inn in Ullapool Highland, Scotland in the early 1990s, was via Ferry from Ullapool. The ride was 10 minutes or less, and the destination, of course, globes apart. The tiny 8 room, 17th century Drover´s Inn ( Shepherd´s Inn ) with One Michelin Star, had been run by an Inverness native, Mr. Brown and a Norwegian ceramist turned Chef, Ms. Eriksen. Gunn Eriksen arrived in Scotland, as a ceramist and thus, her multi dimensional creations were / are works of art. Here is the recipe Gunn Eriksen had given me back in the 1990s:
SALMON WITH CAVA SAUCE ( original recipe was made with Champagne )
2 cups clam stock
1 small fennel bulb thinly sliced
1 Bay Leaf
3/4 cup dry white wine, Extra Brut Cava, Champagne or White sparkling wine of choice
2 tblsps heavy cream
1 1/2 pounds of fresh salmon cut on diagonal into 3/4 Inch thick slices
7 tblps of unsalted butter
SAUCE
1. simmer clam stock, fennel and bay leaf with salt and freshly ground black pepper in heavy sauce pan until the liquid is reduced to 3/4 cup - 15 minutes
2. add white wine or Sparkling white wine and simmer until reduced to 1/4 cup - about 15 minutes and mix and stir in the cream. Combine well.
3. melt 1 tblsp butter in heavy skillet over medium heat and add the salmon strips and cook 30 seconds to 1 minute per side ( rare )
4. bring the wine to simmer and whisk in the 6 tblsps of butter and drizzle on the salmon
*** This is delightful and a special occasion dinner for two.
Have nice wkend.
Margi Cintrano.
