| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Sami |
Fish, Low fat or, Apples and |
2 |
Servings |
INGREDIENTS
| 2 |
|
Salmon steaks; about 4 ounces each |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Unsalted butter |
| 4 |
|
Shallots; thinly sliced |
| 1 |
|
Garlic clove; thinly sliced |
| 2 |
lg |
Ripe pears; Bartlett, Bosc or Winter Nelis, cored, peeled, and halved |
| 1/4 |
ts |
Whole fennel seed |
| 1/4 |
c |
Pear eau-de-vie; (pear brandy) |
| 1/4 |
c |
Balsamic vinegar |
|
|
Fresh flat-leaf parsley sprigs for garnish |
INSTRUCTIONS
Pat the steaks dry with a paper towel, then season with salt and pepper.
Set aside. Preheat a large nonstick skillet over medium-high heat. Coat the
skillet with butter and heat until the butter foams, then add the steaks.
Arrange the shallots and garlic around the steaks. Add the pear halves,
cut-side down, around the steaks. Cook for about 5 minutes, or until the
steaks are brown on one side, then turn. Sprinkle the fennel seed over
everything.
Mix the eau-de-vie and vinegar in a cup, then pour over the steaks. Cook
for about 3 to 5 minutes longer, or until the steaks are done, the pears
are tender, and the liquid has reduced to a thick dark syrup.
Serve each dinner plate with a salmon steak, 2 pear halves, and a topping
of the shallot-garlic balsamic syrup. Garnish with a generous amount of the
flat-leaf parsley.
Source: from Pears, by Linda West Eckhardt
downloaded from
http://www.theAtlantic.com/atlantic/atlweb/corby/rotm8pear.htm April 8,
1998 The Atlantic magazine online
Notes: A one-pan dish that simply sings. Accompany with wild-and-brown rice
pilaf, then tuck a few sprigs of flat-leaf parsley for a celebration dinner
that's ready in less than 30 minutes. This recipe is easily doubled or
tripled.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Apr 09, 1998
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