Ingredients
6 shallots, chopped fine
3 large mushrooms, sliced thin
1 Tbsp olive oil
1 Tbsp sage
2 salmon steaks, skinned
2 Tbsp sea salt
2 Tbsp dukkah, or pound equal parts sesame, coriander, cumin, marjoram and caraway in a mortar.
4 Tbsp dill
4 Tbsp flavoured vinegar
2 Pc foil
1 Cup water
3/4 Cups dry white wine
1/4 Cup 15% cooking cream
1/2 Tbsp corn starch, sifted
1 Tbsp dill
1/2 Cup small shrimps
Recipe
1.a Preheat oven to 350F.
1.b Sauté shallots, mushroom and sage in olive oil at medium heat until onions are soft and mushrooms are brown, or 10 minutes.
1.c Season salmon with salt, dukkah, and 4Tbsp dill, coating evenly. Place each piece on a separate piece of foil, shiny side up.
2. Place sauté on salmon, add vinegar, and seal foil into a pocket holding salmon, sauté and vinegar.
3. Bake pockets in an oven-safe pot or dutch oven for 20 minutes.
4. Bring 1/2 cup dry white wine to a simmer. Reduce to 1/8 cup, simmering approximately 10 minutes.
5. Add cream and 1/4 cup white wine, maintaining a simmer. Whisk corn starch and dill until sauce begins to thicken.
6. Raise oven to 500F, add water to pot with foil pockets, and continue to braise covered for 10 minutes.
7. While sauce thickens, after approximately 5 minutes, add shrimp, and continue to stir an additional 5 minutes.
8. Remove pockets from pot, plating salmon and sauté. Top with shrimp sauce.
Serves 2 full meals or 4 with an appetizer.
