Text 29190, 94 rader
Skriven 2015-07-20 06:40:18 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1603
====================
 * Originally in: fido.HOME_COO

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

      Title: Crispy-Skin King Salmon w/Roasted Asparagus
 Categories: Seafood, Vegetables, Potatoes, Sauces, Citrus
      Yield: 4 servings

MMMMM--------------------------POTATOES-------------------------------
      1 lb Fingerling potatoes
      5 tb Olive oil
           Salt & fresh ground pepper

MMMMM-------------------------ASPARAGUS------------------------------
      1 bn Asparagus; trimmed
      4 tb Olive oil
           Salt & fresh ground pepper
           Juice of 1/2 lemon

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
      1 c  White wine vinegar
      2 ts Fine chopped fresh tarragon
           - leaves
      2 ts Whole peppercorns
      3 lg Egg yolks
      1 c  Clarified butter

MMMMM---------------------------SALMON--------------------------------
      4    (8 oz ea) center-cut salmon
           - filets
           Salt & fresh ground pepper
      1 tb Olive oil
           Juice of two lemons

  EQUIPMENT: 2 large baking sheets

  Roast the potatoes: Preheat the oven to 400+.F/205+.C.

  On a large baking sheet, toss together the potatoes, oil,
  salt, and pepper. Roast in the oven until tender. Remove
  from the oven and let cool. Once the potatoes are cool
  enough to handle, cut them into thin slices.

  MEANWHILE, ROAST THE ASPARAGUS: On a large baking sheet,
  toss together the asparagus, oil, salt, and pepper.
  Squeeze the lemon juice over the asparagus then roast in
  the oven until tender, about 5 minutes. Leave the oven on.

  MAKE THE HOLLANDAISE: In a small saucepan over moderate
  heat, combine the vinegar, tarragon, and peppercorns and
  bring to a simmer. Continue simmering until reduced to
  about 1 tablespoon. Strain the vinegar through a fine-mesh
  sieve.

  Set a metal bowl over a medium saucepan of gently
  simmering water (do not allow the bottom of the bowl to
  touch the water). Add the egg yolks and vinegar reduction
  and cook, whisking constantly so the eggs don't scramble,
  until the yolks are fluffy and light in color. Add the
  clarified butter in a slow steady stream, whisking
  constantly. Remove the hollandaise sauce from the heat and
  cover to keep warm.

  COOK THE SALMON: Season both sides of the salmon filets
  with salt and pepper.

  In a large saut+¬ pan over moderate heat, warm the olive
  oil until hot but not smoking. Add the salmon, skin side
  down, and sear until golden brown. Flip the salmon over,
  sear for about 10 seconds, then immediately flip the
  salmon over again so that the skin is facing down.
  Transfer the salmon to the oven to finish cooking for
  about 5 minutes. Squeeze the lemon juice over the salmon.

  TO SERVE: Place a salmon filet in the center of each of 4
  plates. Arrange the potatoes and asparagus beside the
  salmon and drizzle the asparagus with the hollandaise.

  MasterChef

  Epicurious | August 2013

  Yield: Makes 4 servings

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Mashed potatoes can be your friend! - A. Yankovic

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