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Escalope Of Salmon

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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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