व्यंजन विधियाँ
उच्च-प्रोटीन व्यंजन
Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This elegant high-protein dish elevates fresh salmon to restaurant standards. The recipe features a classic French beurre rouge, a velvety red wine butter sauce that provides a sharp yet rich contrast to the delicate pan-steamed fish. Paired with a twice-baked potato that is generously stuffed with creamy mash and flecks of salty smoked salmon, it offers a sophisticated balance of textures and flavours that is sure to impress dinner guests.

While the components may seem complex, much of the preparation can be handled in advance, making it a stress-free option for a weekend dinner party. The combination of fresh and smoked salmon provides a double hit of healthy fats and protein, resulting in a meal that is as nourishing as it is indulgent. Serve it with a side of steamed seasonal greens for a complete, vibrant plate.

Ingredients for Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

120ml dry red wine
60ml minced shallots
1/2 teaspoons red wine vinegar
60g Yukon Gold potatoes
बारीक समुद्री नमक
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided
2 tablespoons whole milk
120 मिलीलीटर खट्टा क्रीम
4 tablespoons chopped spring onion tops, divided
110g smoked salmon, chopped
60 मिलीलीटर पानी
4 7- to 230g skinless salmon fillets, each cut lengthwise into 2 strips
Cracked black peppercorns
Chopped fresh chives

How to make Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons , about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in soured cream and 3 tablespoons spring onion tops. Season to taste with salt and pepper.

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.

Place 60ml water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in centre, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 120ml butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining spring onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.