Name: Escalope of Salmon
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

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
Converted by MM_Buster v2.0l.

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