| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Salmon fillets |
| 1 |
bn |
Spinach |
| 2 |
tb |
Butter |
|
|
Salt |
|
|
Pepper |
| 3 |
oz |
Butter |
| 3 |
tb |
Minced shallots |
| 2 |
|
Red peppers, chopped |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Fish glace |
| 1 |
c |
Heavy cream |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
SAUCE
These are from ART Culinaire and are very good.
Pound fillets thin. Remove ribs from spinach. Blanch the spinach. Drain and
press to remove the liquid. Add butter to frying pan and when bubbling, add
spinach. Salt and pepper to taste. Let cool. Cut aluminum foil into 5 inch
squares. Butter squares. Lay out one fillet on each square. Keeping aside
about 2 ts spinach divide the rest between the fillets. Roll the fillets to
form ballotine. Roll the fillets in the foil and twist ends tightly. Steam
for about 7 minutes.
Sauce: Saute the shallots in butter for about 2 minutes. Add the chopped
red peppers and cook until soft. Add the white wine. Reduce by half. Strain
the sauce.
Cover the bottom of a warm serving dish with the sauce. Cut the ends of the
foil and remove the salmon from the squares. Add to the serving dish.
Garnish each with about 1/4 ts spinach on top and serve immediately.
Yield: Serves 4
Source: Gerard Parrat (Seattle), ART Culinaire #3
Posted to FOODWINE Digest 13 Dec 96
From: Rod Grant <rodgrant@MAGI.COM>
Date: Sat, 14 Dec 1996 02:12:15 -0500
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”