| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Taste1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Salmon fillet – (1 lb); abt 1" thick |
| 5 |
sl |
Smoky bacon -; (thin slices) |
| 1 |
c |
Diced fresh shiitake mushrooms; very |
|
|
Firmly packed |
| 1 |
ts |
Finely-minced garlic |
| 2 |
tb |
Minced parsley |
| 2 |
tb |
Chinese Oyster sauce |
| 1 |
pn |
Freshly grated nutmeg |
INSTRUCTIONS
Pre-heat broiler. Season the salmon fillet well with salt and pepper.
Wrap 3 of the bacon slices, evenly spaced, around the salmon filet.
Place fillet on roasting pan, and place under broiler. Cook until
just done (about 10 minutes). Meanwhile, prepare the sauce. Cut the
remaining two slices of bacon into small squares. Place in a heavy
saute pan over high heat. Cook until medium-brown, about 2 minutes.
Spill out all but 1 teaspoon of the bacon fat. Lower heat to
medium-high. Add the shiitake mushrooms, stir well, and saute until
mushrooms become golden-brown, about 3 minutes. Turn heat down to
medium, and stir in garlic and parsley. Cook for one minute. In a
bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and
add to saute pan. Cook one minute over medium heat. Season well with
nutmeg. To serve, remove the wrapped bacon from the salmon (you may
discard the bacon, or use it as a garnish). Delicately slice the
salmon along the natural separations, and divide among 4 plates. Top
each with a quarter of the sauce, and with a flat parsley leaf for
garnish. This recipe yields 4 first-course servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4834 broadcast 03-05-1998) 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
03-30-1998
Suggested Wine: Saintsbury Garnet Carneros Pinot Noir - 1994
Recipe by: David Rosengarten
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