Salmon
Salmon
Limited Edition

Dennis, Danny
Buy at AllPosters.com

 

 

 

 

 


www.SurLaTable.com
Sur La Table
Special Offers

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Salmon with Moutarde de Meaux
and Tomato Beurre Blanc

 

 

SeaBear Smokehouse - Since 1957
This summer at SeaBear - exclusive Fresh, never Frozen, Wild Salmon

"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."

~ Georges Blanc, in "Ma Cuisine des Saisons"


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 

 

Tomato
Tomato
Art Print

, Alma'ch
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Colorful Fish
Colorful Fish
Art Print

Gockel, Alfred
Buy at AllPosters.com

 


La Belle Cuisine

 


Salmon with Moutarde de Meaux and
Tomato Beurre Blanc

Piret's; The George and Piret Munger Cookbook

by George and Piret Munger, 1985, Houghton Mifflin

Alibris

Makes 4 servings

“Brown-speckled, mustard crème fraîche coats fish fillets in this dish from
Paula Wolfert, who learned it from Georges Blanc. Other fish, such as sword-
fish or halibut, may be substituted for the salmon. If thicker fillets are used,
the fish should be broiled on one side, turned halfway through the cooking
time, coated with more crème fraîche, and broiled until done. Figure 10
minutes total cooking time for each inch of thickness of the fish.”

To make the beurre blanc
1 pound ripe tomatoes
2 tablespoons fruity olive oil
Salt, to taste
1/2 teaspoon freshly ground pepper
1/8 teaspoon crumbled dried thyme leaves
1 tablespoon minced shallots
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1/4 cup crème fraîche
8 tablespoons unsalted butter,
cut into large pats

1. Remove the stem plugs from the tomatoes. Drop the tomatoes into
boiling water for 10 seconds to loosen the skins. Drain and peel the
tomatoes. Remove the seeds, and cut the tomatoes into small dice.
Heat the olive oil in a small skillet, add the tomato cubes, and cook
them over medium-high heat, stirring, until they are thick and well
reduced (about 7 or 8 minutes). Season the sauce with salt, and
add the pepper and thyme.
2. In a medium, nonaluminum saucepan, bring the shallots, wine, and
white wine vinegar to a boil, and boil until the mixture is reduced by
half. Lower the heat slightly, whisk in the crème fraîche, and cook
the mixture over high heat until it is reduced by half. Lower the heat
slightly again, and whisk in the butter, a piece at a time. When all of
the butter has been added and the mixture is thick and foamy, pour
it into the tomato purée, straining it if you wish to eliminate the tex-
ture of the shallots. Adjust the seasoning, and set the sauce in a
warm place (a double boiler set over hot water works well), until
ready to serve.

To prepare the salmon
1 salmon fillet (about 1 pound), skin left on
1 1/2 tablespoons unsalted butter
1 teaspoon salt (approximately)
1/2 cup crème fraîche or heavy cream
2 tablespoons Moutarde de Meaux

1. Place the salmon skin-side down on a cutting board and cut the fish
into 4 scallops, cutting at about a 30-degree angle. Discard the skin.
Run your hand over the surface of the fish to make sure no small
bones remain. Thinly slice any salmon trimmings and reserve them.
2. Coat a heavy baking sheet with the butter. Arrange the salmon scallops equal distances apart on the baking sheet. Add any extra pieces of
salmon to the scallops, dividing it up equally among them so the
scallops will cook at the same rate. Sprinkle each fillet with about
1/4 teaspoon salt.
3. In a small mixing bowl, combine the crème fraîche with the mustard, blending well. Coat the top of each salmon fillet with the mixture.
4. Broil the fish 4 inches from the heat source for 3 to 5 minutes, or until
the creamy topping is glazed and spotted brown. To serve, spoon
about 1/3 cup of the tomato beurre blanc on each of four warmed
dinner plates, and carefully top each with a salmon fillet.
Serve immediately.
 

Featured Archive Recipes:
Cold Poached Salmon with
Mayonnaise Verte

Salmon en Papillote
(Julia & Jacques)

The Salmon Catch
 


Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: August 05, 2012.