CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
2 |
tb |
Butter |
4 |
|
Shallots; peeled and sliced |
4 |
|
Mushrooms; thinly sliced |
3/4 |
ts |
Sea salt |
1/2 |
ts |
Freshly-ground black pepper |
1 1/4 |
c |
Dry white wine |
1 1/4 |
c |
Clam juice or fish stock |
1 |
c |
Heavy cream |
|
|
Tabasco pepper sauce; to taste |
1 |
|
Squeeze Fresh lemon |
|
|
Olive oil; for brushing |
2 |
lb |
Salmon fillet |
1/2 |
c |
Brunoise of cucumber; (small dice) |
1/2 |
c |
Brunoise of yellow summer squash; (small |
|
|
Dice) |
1/2 |
c |
Brunoise of tomato; (small dice) |
1 |
sm |
Bunch Chives; thinly sliced |
|
|
At a diagonal |
1 |
c |
Chervil leaves |
INSTRUCTIONS
Prepare white wine sauce: Melt the butter in a saucepan and add the
shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes.
Increase heat to high, add the wine and reduce by half. Add the clam juice
and again reduce by half. Strain sauce into a clean saucepan and add the
cream. Bring to a boil and reduce slightly until sauce begins to thicken.
Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if
needed. Preheat the broiler as hot as possible. Brush 4 large dinner plates
lightly with olive oil. Slice the salmon in very thin escalopes and cover
each plate completely with the fish. Bring 1 1/2 cups of the white wine
sauce to a boil and add the cucumber, squash, tomato, and chives. Return to
a boil and spoon hot sauce over each plate, covering the salmon completely.
Place the plates directly under the broiler and cook 2 to 4 minutes or
until sauce begins to bubble and fish is just barely cooked. Serve
immediately with chervil sprinkled generously over each dish. This recipe
yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997)
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
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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