Thai Baked Salmon With Oyster Sauce

Ingredients:

600 g Salmon Steak

15 small fresh oysters

150 ml court bouillon

500 ml champagne

200 g unsalted butter

1 tbsp lemon juice

Cooking Instructions:

Debone salmon and cut each fillet into two. Tie salmon fillets together with the thick portion against the thin portion. Shuck fresh oysters and retain the jus. Place fillets on aluminium foil brushed with butter. Add court bouillon, champagne and oyster jus. Bake in oven at 220C for 12 mins. Keep cooked salmon warm. Strain salmon cooking stock into a pot; poach the oysters, remove from pot and set aside. Add lemon juice and butter to stock. Reduce and season.

#thailand #salmon #oystersauce