INGREDIENTS

INSTRUCTIONS

FOR THE GARNISH
FOR THE SAUCE
Equipment: 1 quart saucepan,1 4-quart rondeau,1 fine chinoise, 1 6-inch
glass bowl, pliers, 1 fish knife, butcher twine, 1 cutting board, 1 12-inch
sauteuse non stick, 1 flat spatula, 2 1-inch plates, 1 paring knife, 1
wooden spoon,2 8-inch bowls, tasting spoons, 1 10-inch sauteuse
In a saucepan place the shallots and mushroom trimmings, the stems of
thyme, parsley and tarragon, add the cup of wine and reduce gently until
almost dry.
In a 4-quart rondeau, reduce gently the 2 quarts of stock until lightly
syrupy (about to 1 pint). Combine the reduced stock to the reduction. Let
it sit for a few minutes to infuse the flavor, then strain.
Check the salmon for bones. To form a tournedos roll the piece of salmon in
to a small medallion, wrap it in bacon and tie it. You should make 2 small
tournedos per portion. 1 Season the tournedos with salt and pepper. Saute
them in a hot sauteuse with very little olive oil starting with a high heat
and lowering the heat during the cooking. Cook for about 1.5 minute per
side. Remove from the pan and hold warm in a plate. Remove the butcher
twine.
In one sauteuse warm up some olive oil with the garlic cloves. When the
garlic starts frying, remove it and add the mushrooms. Cook them at high
heat for a few seconds. Season and reserve them in a bowl. In the same
sauteuse gently sweat the minced shallots with olive oil until tender but
not colored (use a little water if necessary) then add the sprouts, season
and saute for a few seconds until cooked. Reserve in a bowl.
Finish the sauce by reducing it in a sauteuse for adjusting the
consistency, adjusting the flavor with salt and pepper, and add butter and
fresh herbs.
Place the sprouts in the center of the plate. Add the mushrooms on top of
the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce
and serve.
Yield: 6 portions
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9290
Converted by MM_Buster v2.0l.

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