Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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