1. Pat fish dry and season with a little bit of salt and white pepper. Place three sage leaves on top.
2. Secure leaves by wrapping two slices of bacon around the fillet. I trimmed the bacon so it was just one layer and not overlapping.
3. Heated up some olive oil and carefully cooked the fish on both sides (4 minutes each). My bacon sort of stayed intact, unlike Daniel Boulud's perfectly wrapped fillets... but I guess that's why he is Daniel Boulud :)
I don't care much for wine reductions so instead I made some of my favorite olive oil, balsamic vinegar, sugar and butter sauce. You just take the oil you used to cook the salmon, add a couple of tablespoons of balsamic, a teaspoon or so of sugar, pinch of salt and boil until syrupy. Remove from heat and finish off with a tablespoon of butter.
2 comments:
This looks so delish. I wonder if prosciutto would shrinkwrap when you cook it, thus keeping intact? Nothing beats bacon, though.
I bet that would work but you're right about bacon... i could totally be persuaded to forget about the salmon part and just eat bacon wrapped deep-fried sage leaves.
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