| 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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