Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Salmon with Grappa


Clean the fish slices, remove the central bone and any fat parts, wash and pad dry with paper towels.
Pass  the slices in flour and shake off to remove the flour in excess.
Melt some butter in a pan, fry the finely chopped onion in it
Add the steaks, sauté a minute on each side, add the sage, add Grappa and let  evaporate.
Moisten with broth and simmer covered for 10 minutes, season with a pinch of salt and plenty of pepper (if you like) and if the sauce becomes too liquid, thicken it with a tablespoon of flour dropped from a strainer.

Recommended Grappa:
PO' di Poli Morbida

  • Ingredients:

    4 salmon steaks
    Half onion
    3 sage leaves
    Half glass Grappa
    A cup of vegetable broth
    40 g butter
    Salt and pepper

  • Author:
    • Giada, Michela
  • Typology:
    • Second course
  • Preparation time:
    • About 30 minutes
  • Notes: