Salmon With Beurre Rouge And Smoked-Salmon-Stuffed Baked Potato
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
56
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Red Wine (dry)1 cup
Shallot (minced)1 tsp
Red Wine Vinegar2 tbsps
Whole Milk1 cup
Sour Cream110 g
Smoked Salmon (chopped)1 cup
WaterDirections:
1
Bring wine, shallots, and vinegar to boil in heavy small saucepan
2
Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes
3
Remove pan from heat and cover
4
Do ahead: Can be made 4 hours ahead
5
Let stand at room temperature
6
Preheat oven to 400°F
7
Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly
8
Bake until tender, about 1 hour
9
Remove foil; cool to just warm, about 20 minutes
10
Cut lengthwise in half
11
Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell
12
Add 2 tablespoons butter and milk to potatoes in bowl; mash well
13
Stir in sour cream and 3 tablespoons green onion tops
14
Season to taste with salt and pepper
15
Do ahead: Can be made 2 hours ahead
16
Loosely cover shells and filling separately and let stand at room temperature
17
Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through
18
Stir smoked salmon into filling; season with sea salt and pepper
19
Mound filling in shells
20
Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper
21
Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes
22
Meanwhile, rewarm wine-shallot reduction over medium-low heat
23
Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate)
24
Season with salt and pepper
25
Spoon sauce onto 4 plates
26
Place potatoes on 1 side; sprinkle with remaining green onions
27
Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives
28
Bring wine, shallots, and vinegar to boil in heavy small saucepan
29
Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes
30
Remove pan from heat and cover
31
Do ahead: Can be made 4 hours ahead
32
Let stand at room temperature
33
Preheat oven to 400°F
34
Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly
35
Bake until tender, about 1 hour
36
Remove foil; cool to just warm, about 20 minutes
37
Cut lengthwise in half
38
Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell
39
Add 2 tablespoons butter and milk to potatoes in bowl; mash well
40
Stir in sour cream and 3 tablespoons green onion tops
41
Season to taste with salt and pepper
42
Do ahead: Can be made 2 hours ahead
43
Loosely cover shells and filling separately and let stand at room temperature
44
Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through
45
Stir smoked salmon into filling; season with sea salt and pepper
46
Mound filling in shells
47
Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper
48
Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes
49
Meanwhile, rewarm wine-shallot reduction over medium-low heat
50
Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate)
51
Season with salt and pepper
52
Spoon sauce onto 4 plates
53
Place potatoes on 1 side; sprinkle with remaining green onions
54
Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives