| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pinot noir |
| 2 |
|
Shallots; peeled, sliced |
| 2 |
|
Sprigs fresh thyme; chopped |
| 1 |
tb |
Sugar |
| 1 |
ts |
Whole peppercorns |
| 2 |
|
Salmon fillets (8 ounces each) |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
Chicago Tribune
Preparation time: 20 minutes Marinating time: 30 minutes-1 hour Cooking
time: About 7 minutes Yield: 2 servings
Alan Sternweiler serves these fillets on a bed of mashed potatoes at
Harvest restaurant.
1. Combine wine, shallots, thyme, sugar and peppercorns in non-reactive
bowl. Pour over salmon fillets in a flat, covered dish or zip-seal plastic
bag. Refrigerate, turning several times, 30 minutes to 1 hour. 2. Heat oven
to 350 degrees. Remove fillets from marinade, pat dry. Melt butter in a
large skillet over high heat. Add fillets and sear, about 30 seconds per
side, turning once. Transfer to buttered baking dish big enough to hold
fillets in one layer. Bake until just cooked through, about 4 minutes.
Variations: Deglaze skillet with a fresh batch of marinade. Strain. Return
to pan and boil until reduced to 1/3 of its volume. Drizzle over fillets
before serving.
Nutrition information per serving (without sauce): Calories ...... 465 Fat
........... 29 g Cholesterol .. 150 mg Sodium ..... 130 mg Carbohydrates ..
0 g Protein ........ 45 g Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 27, 1997
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