INGREDIENTS

INSTRUCTIONS

FISH FUMET
Butter 4 individual, shallow, flame-proof casseroles and set aside. Trim
and discard the thin belly section from the salmon fillets and season the
fillets on both sides with salt and pepper. Place the salmon in the center
of the casseroles and surround the fillets, in this order, with the peas,
fava beans, snow peas, bacon, scallions and lettuce. Season the vegetables
with salt and pepper. Lay the butter slices over the vegetables. (Recipe
may be made ahead to this point several hours ahead; cover and chill.)
Pour the fish fumet into the dishes and place each dish on top of a stove
burner turned to high heat. Bring the fumet to a boil. Lower the heat to
medium-high and cook for 5 minutes, until a metal skewer inserted into the
center of the salmon for 5 seconds feels barely warm when touched to your
lip; the salmon will be rare.
Sprinkle the chopped mint over the vegetables and lay the mint sprigs on
the salmon. Put the casseroles on serving plates and serve immediately.
Yield: 4 servings
  FISH FUMET:
Remove the gills and eyes from the fish, or have your fish store do it. Cut
the heads and bones across into 4-inch pieces. Put them in a shallow pan
and cover with cold water: Let stand for 1 hour, changing the water twice.
Drain.
Heat the oil in a large pot over medium heat. Add the onion, fennel, leek,
peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and
cook until the vegetables are softened but not browned, about 4 minutes.
Add the fish bones and cook, stirring from time to time, until the bones
and any flesh around the bones turn from translucent to white, about 12
minutes. Add the wine and water and bring to a boil. Boil for 10 minutes,
skimming off the foam as it rises to the top. Remove from the heat and let
rest for 10 minutes.
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids
to extract as much of the flavorful liquid as possible. If you have more
than 3 cups of fumet, place the liquid in a clean saucepan and boil until
reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3
days, or in the freezer for up to 2 months.
Yield: 3 cups
Converted by MC_Buster.
Per serving: 2083 Calories (kcal); 99g Total Fat; (46% calories from fat);
164g Protein; 96g Carbohydrate; 478mg Cholesterol; 627mg Sodium Food
Exchanges: 1/2 Grain(Starch); 19 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 14
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9358
Converted by MM_Buster v2.0n.

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