Salmon Au Gratin with Basil

A great pasta dish for any occasion:

– P. Hildebrandt Preheat the oven broiler. Sauté the diced shallots in the butter. Add the fish stock, wine and whipping cream and boil everything together until reduced by half. Season to taste with salt and freshly ground pepper. Blend the sauce, strain through a fine sieve and add the cold butter in small pieces with a hand blender. Whisk the egg yolks with the whipping cream and whisk into the hot, but no longer simmering fish sauce. Fold in the whipped cream.

Grease 4 plates with the 3 tbsp. butter and sprinkle with salt and pepper. Cut the salmon into small slices and place each of them in a rosette on the plates. Add the chopped basil on top.

Pour the gratin sauce over the salmon, place the plates under the broiler and gratinate the salmon until it has a nice color. Then garnish with the basil leaves.

It goes well with chili basil pasta (see recipe).

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