| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mustard seeds |
| 2 1/2 |
c |
Bread crumbs from French bread |
| 2 |
tb |
Parsley, chopped |
| 1 |
tb |
Thyme, chopped |
|
|
Salt and pepper |
| 1/2 |
c |
Cream |
| 2 |
|
Eggs |
| 1 |
lb |
Salmon filet, cut crosswise into four ounce pieces without the skin |
| 1/4 |
c |
Robert Mondavi Chardonnay |
| 1/4 |
c |
Rice vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
c |
Green onions |
| 1/2 |
c |
Watercress leaves |
|
|
Salt and pepper |
| 1 1/2 |
c |
Peanut oil |
INSTRUCTIONS
SALMON
SAUCE
I was looking around for new recipes and ended up at the Mondavi homepage.
Their recipe file is a treasure trove of good stuff.
Here's the URL:
http://www.mondavi.com/recipes/zws.html
And here's a sample recipe:
Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery
Place mustard seeds on wooden work board and crush them with the bottom of
a small pan, bearing down on them to crush them. Mix them with the bread
crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs.
Dip the skin side of the salmon in the egg and cream mixture, then the
crumb mixture. Place on a plate crumb side up. This recipe may be done in
advance to this point. When ready to serve, heat oil in a saut. pan to
medium high. Carefully place fish crust side down in pan. Cook until golden
brown, about three minutes. Remove from pan and place crust-side up on a
sheet pan and place in 375-degree oven for four minutes. Mix together all
of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly
add the peanut oil until thick. Serve with the Salmon.
Posted to FOODWINE Digest 11 Apr 97 by Leslie Duncan <duncan@VIANET.ON.CA>
on Apr 12, 1997
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