Name: Roasted Salmon with Garlic Cream
Ingredients: 4 Whole garlic bulbs; 3 tb Butter; 1 c Creme fraiche or sour cream; 1 ts Stone-ground mustard; 2 lb Fresh salmon fillets

'Not called!' did you say? “Not heard the call,” I think you should say. Put your ear down to the Bible, and hear Him bid you go and pull sinners out of the fire of sin. Put your ear down to the burdened, agonized heart of humanity, and listen to its pitiful wail for help. Go stand by the gates of hell, and hear the damned entreat you to go to their father’s house and bid their brothers and sisters and servants and masters not to come there. Then look Christ in the face – whose mercy you have professed to obey – and tell Him whether you will join heart and soul and body and circumstances in the march to publish His mercy to the world.

William Booth

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		4	Servings

INGREDIENTS

4		Whole garlic bulbs
3	tb	Butter
1	c	Creme fraiche or sour cream
1	ts	Stone-ground mustard
2	lb	Fresh salmon fillets

INSTRUCTIONS

1. Remove papery outer shell from garlic, but leave bulbs intact and cloves
unpeeled. Place bulbs in a saucepan just large enough to hold them. Add
water to barely cover and bring to a simmer over high heat. Reduce heat to
maintain a simmer and cook 40 minutes, adding more water as necessary to
keep heads barely covered. Remove from heat, cool, and peel. Cloves will be
very soft and easy to peel. Place cloves in a food processor with butter
and puree. Add creme fraiche and mustard and process until blended.
Transfer to a bowl and set aside.
2. Cut salmon into 8-ounce fillets. Spread top surface of each fillet with
some of the garlic puree. Cover with plastic wrap and refrigerate for at
least 30 minutes or up to 1 day.
3. Preheat oven to 350 degrees F. Place fillets on a lightly buttered
baking sheet or in a buttered baking dish and roast until done to your
liking (7 to 10 minutes). Serve immediately.
Note: Creme fraiche can be found in specialty stores and some well-stocked
supermarkets.
Recipe By     : the California Culinary Academy
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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