Ingredients
- 2 cups finely shredded dandelion greens
- 4 tablespoons butter
- 2 teaspoons white vinegar
- 2 cups fish or clam broth
- 1 cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons clarified butter (see instructions)
- 2 ¼ pounds skinless, boneless salmon fillets, cut into six portions of equal weight
- 6 teaspoons black sturgeon or red salmon caviar
- Nutritional Information
Nutritional analysis per serving (6 servings)
611 calories; 49 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 37 grams protein; 179 milligrams cholesterol; 400 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Rinse the dandelion greens and discard any tough stems. Drain, shred finely and set aside.
- Heat 2 tablespoons of the butter and vinegar in a saucepan until the butter melts. Add the dandelion greens and cover. Cook, stirring occasionally, until wilted, about 30 seconds. Set aside.
- Meanwhile, put the broth into a saucepan and cook down over relatively high heat until reduced to about 1/2 cup. Add the cream and return to a boil. Let cook over moderately high heat about 5 minutes. Swirl in the remaining 2 tablespoons butter and remove from the heat. Add salt and pepper to taste. Blend the sauce with the dandelion mixture.
- Heat the clarified butter in a skillet large enough to hold the salmon pieces in one layer without crowding. When quite hot, cook salmon pieces about 1 1/2 minutes over fairly high heat on one side. Turn carefully and cook for about 1 1/2 minutes on the second side.
- Spoon equal portions of the dandelion sauce onto the middle of six hot plates. Put one salmon piece in the center of each serving. Top each salmon piece with a teaspoon of caviar and serve.
20 minutes
Dining and Cooking