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| Horseradish Crusted Salmon, Shrimp and Vegetable Fricassee with lobster butter |
| Yields: 4 servings |
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| Ingredients |
6 oz Atlantic salmon
3 C panko
1 C grated horseradish
1/2 C chopped tarragon
8 oz dijon mustard
to taste salt and pepper
1/2 C olive oil
1 1/2 C vegetables, julienne
1/2 C olive oil
4 oz whole butter
2 oz dry white wine
8 oz lobster butter
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Method |
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Slice the salmon filets into six oz. filets and place them into
the cooler.
Mix the panko bread crumbs, horseradish and the tarragon together and set aside.
Take the salmon out, season with salt and pepper and using
a pastry brush, paint the top of the filet with the dijon mustard.
Then take the filet of salmon and dip it into the horseradish and panko mixture and be sure the top of the filet is coated well then
set in the cooler.
For the julienne vegetables, fine julienne zucchini, yellow squash
and carrots.
Make sure the shrimp is defrosted then placed in the cooler.
When you are ready for service, brown, then sear the bottom
of the filet.
Place the filet in the oven at 360 degrees and cook for about 6 to 8 minutes, this will depend on the thickness of the filet.
While the salmon is cooking, sauté the vegetables and the shrimp
in whole butter, season with salt and pepper and finish with
a touch of dry white wine.
For service place the lobster butter on the bottom of the plate, then some of the shrimp and vegetable mixture, then the salmon on top. |
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