Ingredients
Salmon1-1/2 lbs. Fresh Atlantic salmon filet, boneless and skinless
1/2 each English cucumber, peeled, seeded and sliced into 1/4" slices
1/2 each Celery stalk, washed and sliced into 1/8" slices
2 each Large shallots, peeled and sliced into thin rings
1 Tbl. Sweet butter
1/4 lb. Sweet (unsalted) butter
1 each Large shallot, peeled and minced fine
1 Tbl. Each: chopped chervil, Italian parsley and celery leaves
1 each Juice of lemon
1/2 cup Each: chervil, Italian parsley, mache and celery leaves
1 tsp Virgin olive oil
Puree
3 each Russet potatoes, peeled and cut in half lengthwise
2 each Fennel bulbs, cut in half and cored
1 each Medium celery root, peeled and cut into quarters
8 clove Garlic
1/4 cup Extra virgin olive oil
1/2 cup Heavy cream
Lobster butter
1 Tbl. Olive oil
2 each Medium shallots, peeled and sliced
5 each White peppercorns, cracked
1 cup Dry white wine
1/2 cup Vermouth
1-1/2 cup Lobster stock
5 oz. Sweet butter, cubed
3-4 sprig Fresh thyme, leaves only, chopped fine
1/2 each Bay leaf
1/2 each Juice of fresh lemon
Description
Atlantic Salmon Baked In Parchment With Potato Fennel Puree And Lobster Butter, Recipes From GourmetSleuth
Gourmet Sleuth
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