INGREDIENTS

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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