The other night we wanted to have a nice meal and instead of going out, I just went to a nice market and got wonderful ingredients. I got busy. It turned out spectacular. Naturally Gluten-Free and something we would order out at a gourmet restaurant.
Gluten Free Salmon With Browned Butter over Polenta
Salmon adapted from foods of our lives Polenta adapted from Bon Appetit
1 – 1.5lb salmon filet with skin on
course sea salt
2 tablespoons butter
1 tablespoon gluten free flour
1 cup heavy cream
1/2 cup white wine
freshly ground black pepper
chives for serving
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups polenta
- 1 tablespoons tarragon
- 1 tablespoons parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons unsalted butter
In 6-quart heavy saucepan over moderate heat, combine milk and cream. Bring to boil, then gradually whisk in polenta. Cook, whisking constantly, until polenta starts to bubble, about 2 minutes. Reduce heat to low, cover, and simmer, whisking for 1 minute every 10 minutes, until liquid is absorbed and polenta is thick and soft, about 45 minutes. Stir in tarragon, parsley, salt, pepper, and butter.
Place the filet, skin side down on a roasting pan, sprinkle with sea salt and place in oven, bake until flakes apart with a fork, about 15 minutes.
While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns, watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don’t want it completely burnt, just a light brown color.
Once the butter turns, add the flour and stir then quickly add the heavy cream and wine.
Stir the sauce until slightly thickened then remove from heat and add some salt and pepper to taste.
Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and garnished with fresh cut chives.