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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 analysis per serving (6 servings)
4 grams carbs; 202 milligrams cholesterol; 631 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 22 grams saturated fat; 51 grams fat; 1 gram fiber; 762 milligrams sodium; 40 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the dandelion greens and discard any tough stems. Drain, shred finely and set aside.
- Step 2
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.
- Step 3
Meanwhile, put the broth into a saucepan and cook down over relatively high heat until reduced to about ½ 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.
- Step 4
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 ½ minutes over fairly high heat on one side. Turn carefully and cook for about 1 ½ minutes on the second side.
- Step 5
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.
Private Notes