Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1/4 c All-purpose flour
1 1/4 lb Salmon fillets
1 c Dry red wine
1/2 c Fish stock
Salt; to taste
Freshly ground pepper
-to taste
1 c Dried apricots
2 tb Unsalted butter

PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour,
shaking off the excess. Heat the oil in a 12-inch oven-proof skillet
or roasting pan over medium heat on the stove. Add the salmon and
brown on all sides. Remove to a plate and discard oil. Add the wine
and stock to the skillet and bring to a boil. Replace salmon in the
skillet, add the apricots and sprinkle with salt and pepper. Place,
uncovered, in the oven. Cook 7 minutes. When done, transfer skillet
to the stove top and remove the fish to a carving board. Cook the
liquid in the roasting pan over high heat, stirring, until it
thickens slightly. Remove from heat and whisk in the butter. Cut the
salmon into 1/2-inch slices, arrange on a serving platter and spoon
over the sauce.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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