普羅旺斯的天空下 Living in Provence

煙燻野生鮭魚沙拉佐香檳醬

煙燻野生鮭魚請於30分鐘前於冰箱取出

香檳醬的製做:

少許奶油
1顆法式紅蔥頭, 切細絲
1/2顆的檸檬汁
250ml  香檳 (Brut 干型)
1 1/2 大匙法式酸奶 (crème fraîche)
1小撮 粉紅胡椒 (* Rose / pink peppercorn: 它其實不是胡椒, 而是胡椒種的灌木類植物的莓果）

將法式紅蔥頭用奶油炒約8-10分鐘, 至紅蔥頭軟化。

轉大火, 加入香檳; 待煮沸後轉中火。

醬汁收掉2/3, 拌入法式酸奶和粉紅胡椒, 拌煮2-3分鐘即可熄火。加入檸檬汁調味* (依香檳而異, 酸度上需視情況調整)

將燻鮭魚和綜合沙拉嫩葉擺盤, 燻鮭魚淋上溫香檳醬即可。

(如圖所示, 我們也將此醬汁和布列斯烤雞一起享用)

English Version:

Entree:
Smoked wild salmon salad with a champagne sauce

Remove the smoked salmon from fridge 30 minutes prior to serving.

To make the champagne sauce, you will need:
1 knob of butter
1 French shallot, thinly sliced
Juice of 1/2 lemon
250 ml of Champagne (Brut)
1 1/2 tablespoon of cream fraiche
tiny pinch of pink peppercorn (baies roses)

Saute the French shallot with some butter until tender.  Turn up the heat and pull in the champagne.  Bring the liquid to the boil and then reduce the heat to medium.  Continue cooking until the liquid is reduced by two-thirds. Stir in the cream fraiche and pink peppercorn and cook for 2-3 minutes.  Turn off the heat, and adjust to taste with the lemon juice.  

Arrange the salmon and mixed young salad leaves on a serving plate.  Drizzle the champagne sauce (warm) over the smoked salmon.

(As seen in picture, we also served this sauce with the roast Bresse chicken.)