Ingredients
Serves 6
- 10 black peppercorns, crushed
- 2 sprigs fresh thyme
- 1 sprig fresh savory
- 1 clove garlic, smashed
- 1 1/4 cups Syrah wine
- 1/4 cup port
- 2 shallots, finely minced
- 2 cups Beef Stock
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1/2 pound salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces
- Coarse salt and freshly ground black pepper
- 18 sage leaves
- 6 (5-to-6-ounce) boneless, skinless, salmon fillets
- 12 slices bacon
- Celery Root Puree
Description
This Tasty Salmon Recipe Is Courtesy Of Chef Daniel Boulud, Owner Of Bar Boulud.
Martha Stewart
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