Text 27883, 92 rader
Skriven 2015-06-07 05:30:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1193
====================
 * Originally in: fido.HOME_COO

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

      Title: Poached Salmon With Basil Butter And Succotash
 Categories: Seafood, Herbs, Vegetables, Citrus
      Yield: 4 servings

           Kosher salt
      1 c  Mixed shell beans
      3 tb Unsalted butter; softened
      1 sm Onion; fine diced
      1 c  Fresh corn kernels
      1 c  Chicken stock
           Black pepper from a mill
      1 lg Shallot; fine diced
      4    (6 oz ea) wild salmon filets
           - skin, pin bones removed
    1/2 c  Fish stock
    1/2 c  Dry white wine
      1 ts Fresh squeezed lemon juice
    1/3 c  Heavy cream
    1/2 c  Cold unsalted butter; in
           - 1/2" cubes
      3 tb Fresh basil; chiffonade

  Bring a large pot of salted water to a boil and fill a
  large bowl halfway with ice water. Add the beans to the
  boiling water and blanch for 2 to 3 minutes, then drain,
  transfer to the ice water to stop the cooking and set the
  color, drain again, and set aside.

  Heat a wide, deep, heavy-bottomed saut+¬ pan over medium
  heat. Add 2 tablespoons of the softened butter and, when
  it has melted but not browned, add the onion. Cook until
  soft and translucent but not browned, 8 to 10 minutes. Add
  the corn and blanched beans and stir to heat through. Pour
  in the stock and raise the heat to high. Continue to cook
  until the liquid has almost completely reduced but enough
  remains to lightly coat the vegetables, about 5 minutes
  total. Be careful not to overcook the sauce, as the
  vegetables may discolor. Season to taste with salt and
  pepper and set aside, covered, to keep warm.

  Rub the remaining 1 tablespoon softened butter over the
  bottom of a deep, heavy-bottomed 10-or 12-inch saut+¬ pan.
  Sprinkle the shallot over the bottom of the pan and set
  the salmon fillets on top without crowding them. Gently
  pour the stock and wine over and around the fish to come
  about two-thirds up their sides. Cover the pain tightly
  with a lid or aluminum foil, set over medium-high heat,
  and bring the liquid to a rolling boil, about 3 minutes.
  Reduce the heat to medium and cook the fish for another
  minute. Remove the cover and use a fish spatula or regular
  spatula to carefully remove the fillets from the saut+¬ pan
  and transfer them to a large plate or platter. (They will
  be slightly undercooked, but will continue to cook via
  carryover heat.) Cover loosely with foil. (If you used
  foil to cover the pan, you can use that to tent the fish.)

  Drain and discard all abut 1/3 cup of the poaching liquid
  from the pan. Add the lemon juice and a pinch of salt.
  Place over high heat, bring to a boil, and cook until
  reduced by half, about 3 minutes. Stir in the cream, bring
  back to a boil, and continue to boil for 1 minute. Reduce
  the heat to medium and whisk in the cold butter, a few
  pieces at a time, incorporating each addition entirely
  before adding more. Season to taste with salt and pepper
  and keep warm. Stir in the basil just before serving.

  To serve, drain the succotash in a strainer and divide it
  evenly among 4 dinner plates. Place the salmon on top and
  generously spoon over the sauce. Serve immediately.

  by David Waltuck and Andrew Friedman; Chanterelle: The
  Story and Recipes of a Restaurant Classic - Chanterelle
  restaurant, New York City

  Epicurious | September 2008

  Yield: Serves 4

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Tip: use real ingredients... Butter, Sugar, Salt.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)