Side Pannel
Saumon Roti a L'effilochee D'endives
Saumon Roti a L'effilochee D'endives
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 Salmon filets; 8oz ea
- 1 tb Olive oil
- Salt and pepper to taste
- 1 lb Endives
- 1 1/2 tb Butter
- Salt, pepper, lemon juice to
- -taste
Directions
RED BELL PEPPER SAUCE
1 1/2 tb Shallots; finely chopped
1/2 c White wine
1/3 c Fish stock
2/3 c Heavy cream
1/2 c Red bell pepper; very finely
-chopped
SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter until
transparent. Add white wine and reduce (simmer) the mixture until it
reaches a pasty consistency (about half an hour). Add fish stock, heavy
cream, and red bell pepper. Simmer slowly until creamy (40 minutes or so,
depending on desired consistency).
ENDIVES: After washing endives, cut in two lengthwise, then remove tough
centers and bases. Cut julienne style into very thin strips and stack
together. Melt butter in a large frying pan and add endives. Saute for
about half an our at medium heat until cooked through. When finished, the
endives should be soft, moldable, brownish, almost transparent, and their
sharp bitterness should be replaced by a milder taste. Lightly salt and
pepper, then ass a little lemon juice.
SALMON: Preheat oven to 400 degrees, and stove to high heat. In a non-stick
frying pan, heat olive oil to very hot, then sear the aslmon on both sides
until brown. Salt and pepper both sides of salmon, place in a roasting pan
and roast for about 5 minutes.
DISH DISPLAY: PLace half the sauteed endives on the left side of the plate
in a rounded, flattened shape to createa "carpet" on which to place the
salmon. Using half the sauce, pour most of it on the lower portion of the
plate, drizzle some of it around and endivces and save the rest. Place a
salmon filet on top of the endive "carpet" and pour the remaining sauce
portion over the salmon. Serve with colourful steamed vegetables (placed on
the remaining third of the plate) if desired, and French bread on the side.
1 1/2 tb Shallots; finely chopped
1/2 c White wine
1/3 c Fish stock
2/3 c Heavy cream
1/2 c Red bell pepper; very finely
-chopped
SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter until
transparent. Add white wine and reduce (simmer) the mixture until it
reaches a pasty consistency (about half an hour). Add fish stock, heavy
cream, and red bell pepper. Simmer slowly until creamy (40 minutes or so,
depending on desired consistency).
ENDIVES: After washing endives, cut in two lengthwise, then remove tough
centers and bases. Cut julienne style into very thin strips and stack
together. Melt butter in a large frying pan and add endives. Saute for
about half an our at medium heat until cooked through. When finished, the
endives should be soft, moldable, brownish, almost transparent, and their
sharp bitterness should be replaced by a milder taste. Lightly salt and
pepper, then ass a little lemon juice.
SALMON: Preheat oven to 400 degrees, and stove to high heat. In a non-stick
frying pan, heat olive oil to very hot, then sear the aslmon on both sides
until brown. Salt and pepper both sides of salmon, place in a roasting pan
and roast for about 5 minutes.
DISH DISPLAY: PLace half the sauteed endives on the left side of the plate
in a rounded, flattened shape to createa "carpet" on which to place the
salmon. Using half the sauce, pour most of it on the lower portion of the
plate, drizzle some of it around and endivces and save the rest. Place a
salmon filet on top of the endive "carpet" and pour the remaining sauce
portion over the salmon. Serve with colourful steamed vegetables (placed on
the remaining third of the plate) if desired, and French bread on the side.
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