| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Main dish, Fish (ocean, Salmon |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon steaks -; (6 oz ea) |
| 3 |
tb |
Olive oil |
|
|
Emeril's Essence; see * Note |
| 2 |
tb |
Minced shallots |
| 12 |
|
Poached garlic cloves |
| 1 |
c |
Fresh fava beans; blanched, and cleaned from the shell |
| 4 |
|
Italian Roma tomatoes; quartered, roasted |
| 1 |
c |
White wine |
| 3 |
tb |
Chopped fresh chervil |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
|
Fried parsnip strips |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
Season the salmon steak with olive oil and Emeril's Essence. In a saute
pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the
salmon for 2 minutes on each side. Remove from the heat and place in the
oven. Roast for 8 to 10 minutes for medium-rare.
In a saute pan, heat the remaining olive oil. When the pan is hot, saute
the shallots for 30 seconds. Add the garlic cloves, fava beans and
tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze
the pan with the white wine. Stir in the chopped herbs. Bring the mixture
up to a boil and remove from the heat.
Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in
the center of the sauce. Garnish with a pile of fried parsnips, chives and
Essence.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
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