Gastrique
1/22/11
Gastrique…..
A longtime guest favorite here is the Grilled Faroe Island Salmon with Cherry Gastrique. A gastrique is a sauce based upon a reduction of sugar, vinegar and usually some type of fruit. The sweet/sour backdrop allows the fruit flavor to come through and is a great compliment to rich meats and seafood. To make ours at home, simmer together 1 cup sugar, 1 cup good quality red wine vinegar and 3 T. red wine until the mixture has reduced and thickened to a light syrup. Add 1 cup dried cherries and return it to a simmer for 1 minute. Allow it to cool to room temperature before storing, tightly covered, in the refrigerator for up to 2 weeks. Always return it to room temperature before serving. One tip for serving great salmon; always completely remove the grey fatty layer that is between the skin and the flesh – this makes for a much cleaner tasting salmon.
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