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CATEGORY CUISINE TAG YIELD
Seafood, Dairy French Disney 2 Servings

INGREDIENTS

2 Salmon filets, 8oz ea
1 T Olive oil
Salt and pepper to taste
1 lb Endives
1 1/2 T Butter
Salt, pepper lemon juice to
taste
1 1/2 T 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

INSTRUCTIONS

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.  Source:Disney Magazine, Spring 1996 Walt's, Disneyland Paris
formatted by Lisa Crawford, 3/15/96  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 406
Total Fat: 46.1g
Cholesterol: 132mg
Sodium: 564.4mg
Potassium: 596.9mg
Carbohydrates: 13.2g
Fiber: 4.6g
Sugar: 3.3g
Protein: 7.7g


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