Salmon with Rhubarb and Ginger from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Taruschio
First make the velouté Cook the finely chopped shallots in the butter. Pour in the Noilly Prat and reduce to a syrupy consistency, then add the fish stock and r
Ingredients
- 300 ml/1½ pt double cream
- 15 g/½ oz butter
- 5 shallots, finely chopped
- 300 ml/½ pt fish stock
- 300 ml/½ pt Noilly Prat
- 20 g/¾ oz butter
- 1 piece fresh ginger, 4 cm/1 in thick, peeled and cut into very fine julienne
- salt and freshly ground white pepper
- 4 escalopes salmon, weighing 200 g/7 oz each
- 8 stalks rhubarb, cut in 10 cm/4 in pieces
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