Text 1146, 86 rader
Skriven 2010-09-06 16:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Maple Cedar Plank Salmon
================================
-=> Quoting Eleanor Creighton to All <=-

 EC> I took advantage of buying Sockeye cheaply.

The B.C. sockeye run this year is simply amazing and even I benefit
way up here. Fresh sockeye is just $7.99/kg this week.

Local fishermen have dropped the price of lake trout in half
temporarily to compete. I now have lots of both in my freezer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon in Lettuce Leaves with Mushrooms and Tarragon Sauce
 Categories: Fish, Sauces, Mushrooms, Salmon, Wine
      Yield: 4 servings

MMMMM---------------------------SALMON--------------------------------
      4 lg Romaine lettuce leaves
      4    Center-cut salmon fillets
    -(6oz ea)
      4 ts Olive oil
      2 tb Tarragon, chopped
    Ground white pepper

MMMMM-------------------------MUSHROOMS------------------------------
    1/4 c  Olive oil
      1 lb Oyster mushrooms
    1/4 c  Shallots, chopped
      4    Garlic clove(s), minced
    1/4 ts Salt

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Dry white wine
    1/4 c  Shallots, chopped
    1/2 c  (1 stick) butter, chilled
    -cut into pieces
    1/4 c  Tarragon leaves
    Ground white pepper

  Salmon: Blanch lettuce in pot of boiling, salted water until just
  wilted, about 20 seconds. Drain. cool in bowl of ice water. Drain.
  Pat dry with paper towels. Trim tough ends from lettuce.

  Place 1 lettuce leaf on work surface, rib side down and long side
  parallel to edge of work surface. Place salmon near lower edge of
  leaf. Drizzle with 1 tsp olive oil. Sprinkle with  tbs tarragon,
  salt and white pepper. fold short side of leaf in, then roll up
  salmon in leaf as for egg roll. Repeat with remaining salmon, oil
  and tarragon.

  Brush steamer rack with oil. Place in large saucepan over
  simmering water. Place salmon packages, seam side down on rack.
  Cover pan tightly; steam 5 minutes. Remove from heat. Let stand
  until fish is cooked through, about 4 minutes.

  Mushrooms: Heat oil in heavy large skillet over medium heat. Add
  mushrooms, shallots, garlic and salt and saute until mushrooms are
  tender, about 5 minutes. Season with pepper. Set aside.

  Sauce: Boil wine and shallots in heavy small saucepan until liquid
  is reduce to 2 tbs, about 4 minutes. Reduce heat to low. Gradually
  add butter, whisking just until melted. Mix in tarragon. Transfer
  to blender and puree until almost smooth. Season with sauce and
  white pepper.

  To Serve: Reheat mushrooms over medium heat, stirring often. Spoon
  sauce into center of each of 4 plates. Cut each salmon package in
  half crosswise. Place 2 halves on each plate. Spoon mushrooms
  over.

  Source: The Herbfarm Bon Apptit August 1995

MMMMM



Cheers

YK Jim


... Salmon spawn and die. They are lucky. We must go to theme parks annually

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)