2 cups Blackberries
¼ cup sugar
¼ cup red wine vinegar
½ tablespoon butter
¼ cup minced shallot
¼ cup dry red wine
Salt and pepper
4 salmon fillets (8 oz. Each) skinned
3 tablespoons fresh thyme leaves, plus a few sprigs
¼ tsp. ground cloves
1 ½ tablespoons salad oil
In a food processor or blender, puree 1 ½ cup of the berries, and pour through a fine strainer. Discard seeds.
To prepare the gastrique: In a 1 to 2 quart pan, mix sugar with ¼ cup
water; cook, uncovered, over medium-high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes. Remove from heat and stir until caramel is dissolved. Remove from pan and set aside.
In the same pan, melt butter over medium-high heat; add shallot and cook, stirring often, until golden, 2-4 minutes. Add wine and cook, uncovered, until most of the liquid evaporates, about
5 minutes. Add berry puree and cook, uncovered, until reduced by half, about 6 minutes. Add half the gastrique to pan. Add salt and pepper to taste, set aside.
Season fish with salt and pepper. Mix thyme and
cloves; spread on a large plate. Set fillets on thyme mixture and coat all sides thoroughly.
Pre-heat oven to 375 degrees. Add oil to a 10- to 12-inch frying pan over high heat. When pan is hot, cook
fish until lightly brown, 1-2 minutes per side; transfer to oven in same pan. Bake fish until barely opaque in thickest part, 4 to 6 minutes.
While salmon cooks, add whole blackberries to sauce; over medium
heat cook gently until just hot, about 3 minutes.
Spoon 1-2 tablespoons of sauce onto 4 heated plates, and place fillet on top. Place whole berries on top and around fillet. Garnish with thyme sprigs.