Saumon roti a l'effilochee d'endives
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Saumon roti a l'effilochee d'endives
Last updated 6/12/2012 1:22:06 AM. Recipe ID 54591. Report a problem with this recipe.
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      Title: Saumon roti a l'effilochee d'endives
 Categories: Disney, Walt's_dlp, Fish
      Yield: 2 Servings
      2    Salmon filets; 8oz ea
      1 tb Olive oil
           Salt and pepper to taste
      1 lb Endives
  1 1/2 tb Butter
           Salt, pepper, lemon juice to

MMMMM-------------------RED BELL PEPPER SAUCE------------------------
  1 1/2 tb Shallots; finely chopped
    1/2 c  White wine
    1/3 c  Fish stock
    2/3 c  Heavy cream
    1/2 c  Red bell pepper; very finely
  SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter
  until transparent. Add white wine and reduce (simmer) the mixture
  until it reaches a pasty consistency (about half an hour). Add fish
  stock, heavy cream, and red bell pepper.  Simmer slowly until creamy
  (40 minutes or so, depending on desired consistency).
  ENDIVES: After washing endives, cut in two lengthwise, then remove
  tough centers and bases.  Cut julienne style into very thin strips
  and stack together. Melt butter in a large frying pan and add
  endives. Saute for about half an our at medium heat until cooked
  through. When finished, the endives should be soft, moldable,
  brownish, almost transparent, and their sharp bitterness should be
  replaced by a milder taste. Lightly salt and pepper, then ass a
  little lemon juice.
  SALMON: Preheat oven to 400 degrees, and stove to high heat. In a
  non-stick frying pan, heat olive oil to very hot, then sear the
  aslmon on both sides until brown.  Salt and pepper both sides of
  salmon, place in a roasting pan and roast for about 5 minutes.
  DISH DISPLAY: PLace half the sauteed endives on the left side of the
  plate in a rounded, flattened shape to createa "carpet" on which to
  place the salmon.  Using half the sauce, pour most of it on the lower
  portion of the plate, drizzle some of it around and endivces and save
  the rest. Place a salmon filet on top of the endive "carpet" and pour
  the remaining sauce portion over the salmon. Serve with colourful
  steamed vegetables (placed on the remaining third of the plate) if
  desired, and French bread on the side.

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Recipe ID 54591 (Apr 03, 2005)

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