| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Salmon fillet |
|
|
Salt and pepper to taste |
|
|
Instant flour for dredging |
|
|
preferable Wondra |
| 1/2 |
|
Granny Smith apple, cored |
|
|
and finely diced skin |
|
|
on |
| 1/4 |
lb |
Bacon |
| 2 |
T |
Plus 2 tsp white wine |
|
|
vinegar |
| 2 |
T |
Plus 2 tsp hazelnut oil |
| 2 |
t |
Chopped fresh tarragon, plus |
|
|
tarragon leaves for |
|
|
garnish |
INSTRUCTIONS
From the Dean & DeLuca Cookbook by David Rosengarten Place a cast iron
skillet over high heat til very hot, about 5 mins. Cook bacon and
reserve. Cut the fillets into portions. Season with salt and pepper;
then flour lightly with instant flour. Add all the salmon to the pan
in which bacon was cooked, and cook til browned outside and just done
in the center. Make the vinaigrette at the last minute. Beat together
the apple, the vinegar, the hazelnut oil and the 2 tsps of chopped
tarragon. To serve, divide the fillets among 4 plates. Top with the
diced apples removed from the vinaigrette with a slotted spoon. Mince
the bacon finely, and top the apples with that. Put the remainder of
the vinaigrette over and around the fish. Garnish with fresh tarragon
leaves. (Serves 4). Posted to KitMailbox Digest by Cairn Rodrigues
<cairnann@yahoo.com> on Aug 15, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”