Frank's Recipes! Salmon with Fresh Raspberry Puree

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Salmon with Fresh Raspberry Puree

4 salmon fillets, 6 to 8 ounces each
2 pints fresh (or frozen) raspberries (don't use berries in syrup)
2 ounces Chambord (raspberry) liqueur
1 to 2 tablespoons honey
4 ounces unsalted butter, softened
Salt to taste
4 ounces goat cheese

Before cooking the fish, cook the raspberries and Chambord in a medium pot over medium heat until the alcohol is gone and the raspberries are very soft, about 3 minutes.

Add honey to the berries, using up to 2 tablespoons, depending on amount of sweetness you want in the sauce. Mix well until honey has melted and become incorporated into the sauce. Put sauce through a strainer to remove seeds. You may prepare sauce up to this point ahead of time, and then prepare the fish according to the method you choose. (To bake the fish, put 4 cups water, 1 cup dry white wine and 2 ounces butter in a baking pan. Add the salmon, and bake, covered with foil in a 350 degree oven for 12 to 15 minutes.)

When the salmon is almost finished, reheat your sauce over medium-low heat, taking care not to scorch or boil it. Add butter and salt to the heated sauce, swirling the butter into the sauce to thicken it, but don't completely melt the butter or it will cause the sauce to separate.

Meanwhile, put goat cheese on the salmon and cover, letting the cheese warm and melt a little, or put the fish under the broiler briefly to heat the cheese. Ladle the sauce onto 4 warmed dinner plates, and place the salmon on top.

Makes 4 servings.