| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Consuming, Passions | 4 | servings | |
INGREDIENTS
| 4 | Supremes of Atlantic salmon skinned and | |
| ; boned | ||
| 1 | bn | Parsley |
| 1 | bn | Basil |
| 5 | Cloves garlic | |
| Thyme | ||
| Wakame condiment; (chopped) | ||
| 1 | sm | Loaf of bread |
| 1 | Carrot | |
| 1 | Leek | |
| 1 | Punnet snow peas | |
| 1 | Bok chow | |
| 2 | Shallots | |
| 1 | Egg | |
| 200 | ml | Reduced chicken or veal stock |
INSTRUCTIONS
The Crust: The day before cut bread into small cubes and leave out in a warm place to dry. Wash, dry and pick herbs and combine with garlic in a food processor until chopped, add bread and Wakame and crumb the mixture. The salmon: Seal salmon slightly and dip serving side in a beaten egg and then into the crust. Bake salmon in a moderate oven crust up for a few minutes. Cut vegetables into julienne strips and finely chop shallots. Stir-fry vegetables with olive oil in salmon pan. Add shallots and some crushed garlic and stir in well, deglaze pan with stock and reduce a little. Stir in a little butter to bind the sauce and finish with a drop of lemon juice. Present stir fry and cover with sauce, lay salmon over vegetables. Converted by MC_Buster. Per serving: 55 Calories (kcal); 1g Total Fat; (20% calories from fat); 3g Protein; 9g Carbohydrate; 47mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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