| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mustard seeds |
| 2 1/2 |
c |
Bread crumbs from French |
|
|
bread |
| 2 |
T |
Parsley, chopped |
| 1 |
T |
Thyme, chopped |
|
|
Salt and pepper |
| 1/2 |
c |
Cream |
| 2 |
|
Eggs |
| 1 |
lb |
Salmon filet, cut crosswise |
|
|
into four ounce pieces |
|
|
without the skin |
| 1/4 |
c |
Robert Mondavi Chardonnay |
| 1/4 |
c |
Rice vinegar |
| 1 |
T |
Dijon mustard |
| 1 |
c |
Green onions |
| 1/2 |
c |
Watercress leaves |
| 1 1/2 |
c |
Peanut oil |
INSTRUCTIONS
1997
I was looking around for new recipes and ended up at the Mondavi
homepage. Their recipe file is a treasure trove of good stuff. Here's
the URL: http://www.mondavi.com/recipes/zws.html And here's a sample
recipe: Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery
Place mustard seeds on wooden work board and crush them with the
bottom of a small pan, bearing down on them to crush them. Mix them
with the bread crumbs, parsley, thyme, salt and pepper. Mix together
the cream and eggs. Dip the skin side of the salmon in the egg and
cream mixture, then the crumb mixture. Place on a plate crumb side up.
This recipe may be done in advance to this point. When ready to serve,
heat oil in a saut pan to medium high. Carefully place fish crust side
down in pan. Cook until golden brown, about three minutes. Remove from
pan and place crust-side up on a sheet pan and place in 375-degree
oven for four minutes. Mix together all of the sauce ingredients,
except for the peanut oil, in a Cuisinart. Slowly add the peanut oil
until thick. Serve with the Salmon. Posted to FOODWINE Digest 11 Apr
97 by Leslie Duncan <duncan@VIANET.ON.CA> on Apr 12,
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