| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Main dish, Fish (ocean, Salmon | 4 | Servings |
INGREDIENTS
| 4 | Salmon steaks -; (6 oz ea) | |
| 3 | tb | Olive oil |
| Emeril's Essence; see * Note | ||
| 2 | tb | Minced shallots |
| 12 | Poached garlic cloves | |
| 1 | c | Fresh fava beans; blanched, and cleaned from the shell |
| 4 | Italian Roma tomatoes; quartered, roasted | |
| 1 | c | White wine |
| 3 | tb | Chopped fresh chervil |
| 2 | tb | Chopped fresh parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | Fried parsnip strips | |
| 2 | tb | Chopped chives |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Emeril's Essence. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of fried parsnips, chives and Essence. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2349 broadcast 11-13-1997) 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 11-13-1997 Recipe by: Emeril Lagasse
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