| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Morning, Texas |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Potatoes; peeled |
| 4 |
|
Salmon fillets or steaks; (4-oz.) |
|
|
Salt & ground white pepper; to taste |
| 4 |
ts |
Dijon mustard |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Extra-virgin olive oil |
| 5 |
|
Scallions; thinly sliced white |
|
|
; part only |
| 1 |
tb |
Garlic; chopped fresh |
| 1/4 |
c |
Champagne vinegar |
| 1/2 |
c |
Chardonnay; or other |
|
|
; full-bodied dry |
|
|
; white wine |
| 1/2 |
c |
Evaporated skim milk |
| 1 |
ts |
Cornstarch; mixed with |
| 1 |
tb |
Water |
| 6 |
|
Chives; snipped |
|
|
Salt & ground white pepper; to taste |
INSTRUCTIONS
TOPPING
CHIVE & SCALLION SAUCE
TOPPING DIRECTIONS:
GRATE the potatoes using the large holes of the grater.
PAT the fish dry with paper towels. Season the fish lightly with salt and
white pepper. Generously spread one side of each fillet or steak with the
mustard (for fillets, spread mustard on the rounded side, not the skin
side). Cover the mustard with enough grated potatoes to coat entirely.
Cover the fish with plastic wrap and press the grated potatoes down onto
the fish very firmly and tightly. Remove the wrap and season the potatoes
with salt and white pepper.
PREHEAT oven to 425° F.
HEAT the olive oil in an ovenproof, nonstick frying pan.
WHEN HOT, place the fish very gently in the pan, with crust side down,
using a large spatula to avoid breaking the crust.
SAUTÉ for 2 to 3 minutes until the potatoes are golden brown. Flip the fish
carefully to the other side and finish cooking in the oven for about 5
minutes, or until the center of fillet is opaque in color.
SERVE with the Chive & Scallion Sauce.
CHIVES & SCALLION SAUCE DIRECTIONS:
HEAT the olive oil in a saucepan, then add the scallions and saut. for 2
minutes. Add the garlic and when fragrant, add the vinegar. Let reduce
until almost dry. Pour in the wine and let reduce until half remains. Add
the evaporated milk and the cornstarch mixture.
REMOVE from the heat as soon as it boils. Add the chives and adjust the
seasoning with salt and white pepper.
GMT RECIPES
http://www.wfaa.com/gmt/recipe.html
Notes: This presentation is absolutely stunning and so easy to achieve.
Make sure the potatoes are pressed down firmly onto the fish, and use a
nonstick frying pan.
MC formatted using NTS & MC Buster on 01/21/99
Recipe by: Chef Jean-Pierre Brehier
Converted by MM_Buster v2.0l.
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