| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Niger | Tamwt01 | 4 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 4 | Shallots, peeled and sliced | |
| 4 | Mushrooms, thinly sliced | |
| 3/4 | t | Sea salt |
| 1/2 | t | 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), Dice | ||
| 1/2 | c | Brunoise of tomato, small |
| dice | ||
| 1 | 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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