INGREDIENTS

INSTRUCTIONS

In a saut. pan, heat 1 tablespoon olive oil. When the oil is hot, add the
andouille sausage and render for 3 minutes. Add the onions and saut. for 2
minutes. Add the garlic and tomatoes and saut. for one minute. Season with
salt and pepper. Add the potatoes and cook for 2 minutes. Add the veal
reduction. Bring the liquid up to a boil. Reduce the sauce to a simmer and
cook for 3 to 4 minutes. Remove from the heat, stir in the green onions and
keep warm.
Season the salmon fillets with salt and pepper. In a saut. pan, heat the
remaining olive oil. When the oil is hot, sear the salmon for 2 to 3
minutes on each side for medium rare. Remove the pan from the heat and
brush each fillet with a tablespoon of the barbecue sauce.
Season the flour with salt and pepper. Dredge the onions in the seasoned
flour. In a sauce pan, heat the vegetable oil. When the oil is hot, add the
onions and fry until crispy and golden brown, about 2 to 3 minutes,
stirring constantly. Remove from the oil and drain on paper towels. Season
the onions with salt and pepper.
To assemble, spoon about 1/4 cup of the sauce in the center of each plate.
Spoon 1/2 cup of the hash in the center of the sauce. Lay the salmon fillet
directly on top of the hash and spoon the Worcestershire sauce over the
fish. Garnish with the fried onions and parsley.
Yields: 4 main-course servings
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MC Formatted & Busted by Barb at Possum Kingdom Texas on 3/27/98
NOTES : Emeril's Fish Food Food Correspondent Emeril Lagasse came up with a
way to make barbecue salmon indoors and without a grill. Airdate: 3/27/98:
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 27,
1998

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