| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Essnce10 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Sliced Spanish onions |
| 1 1/2 |
c |
Brown sugar |
| 1 |
c |
Golden raisins |
| 3/4 |
c |
White wine |
| 3/4 |
c |
White vinegar |
| 2 |
|
Garlic cloves |
| 1 |
tb |
Minced ginger |
| 1 |
pn |
Curry powder |
| 5 |
|
Whole cloves |
| 1 |
tb |
Oil |
| 6 |
oz |
Salmon; cut into 3 thin long |
|
|
; slices ("shingles") |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1
hour. Heat oil in a saute pan. Season salmon "shingles" with salt and
pepper and cook 2 minutes per side until just cooked. Present them on a
dinner plate, slightly overlapping. Top with a dollop of chutney and
garnish with chopped parsley. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-26-1996
Recipe by: Emeril Lagasse
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