Parchment Fish Fillet

Fish fillets 2 TBL butter 1/2 onion, sliced 1 clove garlic 1/4 cup white wine 1/4 tsp thyme 1 bunch spinach, washed and chopped 1/4 cup sliced mushrooms 1/2 tsp beau monde (Spice Islands brand) 1 beaten egg Preheat oven to 450. Sauté butter and onion until golden. Add garlic, wine, and thyme. Reduce until almost dry. Add spinach, mushrooms, and beau monde. Cook until all liquid has evaporated. Cut parchment paper in to heart shapes. For each serving place 1 fish fillet on buttered parchment paper. Top with 2 TBL spinach filling. Sprinkle with beau monde. Brush the...
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Poached Salmon with Orange-Ginger Sauce

2 – 4 salmon fillets, approximately 5 oz each Salt 1 TBL lemon juice 1/2 cup white wine Water Place salmon fillets in a buttered saucepan and sprinkle lightly with salt. Add lemon juice, wine and enough water to cover. Simmer until the salmon is just opaque. Remove from pan, blot dry, and blanket with orange-ginger sauce. Orange-Ginger Sauce 1 TBL finely chopped fresh giner 1 tsp orange zest Juice from 1 orange 1 tsp lemon juice 1 TBL white wine 3 TBL poaching liquid 2 TBL butter Combine everything except the butter and reduce over high heat to...
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Ragout of Scallops with Squash and Sole Frite

1/2 pound squash ( baby or cut up) 1/4 pound fillet of sole, cut in to thin strips 1/4 cup flour 1/4 cup cornstarch 1/2 cup dry breadcrumbs 1/2 tsp salt 1/2 pound scallops flour 1 TBL butter 1/4 cup white wine 1 tsp lemon juice 2 oz clam juice 2 TBL butter Steam squash until just tender, just slightly undercooked. Set aside. Dredge sole in the mixture of flour, cornstarch, breadcrumbs, and salt. Set aside. Heat oil to 350 for later deep frying of the sole. Sprinkle scallops with salt and pepper, and lightly dredge in flour. Heat...
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