Salmon Under Star Anise And Cloves With Lobster Sauce

Name: Salmon Under Star Anise And Cloves With Lobster Sauce
Total time: 1 h
Yield: Four servings
Ingredients: 2 1-pound lobsters; 1 small carrot, peeled and finely diced; 1 small leek, white part only, well rinsed and finely diced; 1 sprig parsley; 1 teaspoon whole black peppercorns; 1 1-inch piece lemon peel; 3 3/4 cups water; 1 cup white wine; 1 tablespoon Sherry; 1 tablespoon unsalted butter; 1 heaping teaspoon ground star anise; 1/2 scant teaspoon ground bay leaves; 1/2 scant teaspoon ground cloves; 4 salmon fillets, 6 to 8 ounces each; 1 teaspoon minced fresh sage leaves

Recipe from Le Bernardin

Adapted by Molly O'Neill

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Fish Under Wraps

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Ingredients

Yield:Four servings

21-pound lobsters
1small carrot, peeled and finely diced
1small leek, white part only, well rinsed and finely diced
1sprig parsley
1teaspoon whole black peppercorns
11-inch piece lemon peel
3¾cups water
1cup white wine
1tablespoon Sherry
1tablespoon unsalted butter
1heaping teaspoon ground star anise
½scant teaspoon ground bay leaves
½scant teaspoon ground cloves
4salmon fillets, 6 to 8 ounces each
1teaspoon minced fresh sage leaves

Ingredient Substitution Guide

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Preparation

Step 1
Steam the lobsters in a large pot for 5 minutes. When cool, remove the partly cooked claw and tail meat from the shell, being careful to keep the claw meat intact. Cut the tail meat crosswise into 1-inch pieces. Set aside.
Step 2
Crush the shells and put in a large pot. Add the carrot, leek, parsley, peppercorns, lemon peel, water, wine and Sherry. Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain through a fine sieve or a sieve lined with cheesecloth set over a bowl; discard the solids and reserve the liquid.
Step 3
Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the salmon fillets in one layer, with the butter. Mix the spices in a small bowl. Lightly dust the fillets with the spice mixture, shaking off any excess. Lay the fillets, skin side down, in the baking dish and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
Step 4
Meanwhile, put the lobster broth in a small saucepan, add the sage and bring to a boil over medium-high heat. Lower the heat, add the claw and tail meat and simmer until the lobster meat is just cooked through, about 3 minutes.
Step 5
Remove the fillets to individual plates. Arrange the lobster meat around the fillets, using one claw for each serving. Ladle the sauce over the fillets.