| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
1 |
Servings |
INGREDIENTS
| 1 |
|
6-oz boneless salmon steak; cut 1" thick |
|
|
Olive oil |
| 1 |
md |
Beet; pureed |
| 2 |
tb |
Beurre blanc |
| 1/4 |
c |
Acorn & butternut squash; diced |
| 1 |
tb |
Butter |
| 1 |
tb |
Brandy |
| 2 |
ts |
Brown sugar |
| 1/4 |
c |
Leek; shredded |
|
|
Parsley; chopped |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich) (COLLECTION)
Date: 17 May 1995 05:11:44 -0600
Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in
the olive oil until cooked through. Puree the beet and combine with the
Beurre Blanc. Dice the squash. Saute the squash in butter until tender.
Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the
sugared brandy to the squash. Deep fry the shredded leeks to a deep brown
color. Place the sauteed salmon in the center of the serving dish. Pour the
Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed
squash. Place the deep fried leek strips on top of the salmon. Garnish with
chopped parsley. Serve hot.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”