From: zen
Date: Wed, 20 Feb 2002 15:13:13 -0600
I wanted you to ignore this posting but rather than ignoring my silly
[test] post Woodchuck suggested I post a recipe instead. Here goes...
(after several years of being on the lyst this is my first *real* post!)
SALMON WITH PARSLEY CREAM SAUCE
1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley
1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Parsley sprigs
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in
heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6
minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture
is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender.
Blend until parsley is finely minced. Pour sauce into strainer set over
bowl; press on solids to extract as much liquid to same saucepan and
boil until sauce coats spoon, about 3 minutes.
Preheat broiler, Brush salmon fillet on both side with oil. Broil
salmon, skin side up, 4 minutes. Turn salmon over; season with salt and
pepper. Broil until salmon is opaque in center, about 3 minutes.
Transfer to platter.
Bring sauce to simmer. Whisk in tarragon, chives and remaining 3
tablespoons parsley. Season sauce with salt and pepper. Pour sauce over
salmon. Garnish with parsley sprigs and serve.
----
side note:
Baby potatoes and asparagus made nice side dishes.
© 1998-2005 Reeza.com
in association with
Ink Works
