| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Thai | In, Ross, Thailand | 1 | Servings |
INGREDIENTS
| 1 | Fillet sugar cured salmon | |
| 1 | Sweet potato | |
| 2 | Shallots | |
| 1 | T | Cream |
| 2 | T | Butter |
| 250 | Sweet white wine | |
| 1 | T | Vegetable stock |
| Oil for frying | ||
| Coriander seeds | ||
| Dill |
INSTRUCTIONS
Cut thick tranches of salmon and dry fry or griddle until browned but not cooked all the way through. Fry the shallots in the butter until softened and add the sauternes. Boil until 1/5 remains, add the stock and mix well. Strain and whisk in the cream. Shred and deep fry the potato and serve the salmon garnished with the potato shreds and dill. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 826
Calories From Fat: 258
Total Fat: 29.4g
Cholesterol: 81.6mg
Sodium: 103.9mg
Potassium: 2663.3mg
Carbohydrates: 133.5g
Fiber: 0g
Sugar: <1g
Protein: 20.3g