serves one
For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil
For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled
To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.
Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
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Sear the scallops on both sides in hot oil and butter.
In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.
courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK
Showing posts with label muscat wine. Show all posts
Showing posts with label muscat wine. Show all posts
Sunday, November 16, 2008
Monday, September 11, 2006
490. BROILED SALMON with BACON RASPBERRY BEURRE BLANC
Serves 2
2 - 8 oz. fresh Salmon Fillets
6 strips maple-flavored bacon (reserve 2 strips and cut into 1/2 inch pieces)
2 tablespoons butter
2 teaspoons hazelnut syrup
1 tablespoon muscat wine
1/3 cup raspberry jam
1/4 cup hazelnuts (filberts), chopped
Place salmon fillets on an oven broiler pan and broil for 3 minutes, turn and place 2 strips of bacon on each fillet. Broil an additional 3-4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm. In a non-stick skillet, over medium heat, sauté reserved bacon pieces until soft-cooked, drain and set aside. Bacon Raspberry Beurre Blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed. Stir frequently to avoid sticking to skillet. Serve each salmon fillet by placing half of the bacon raspberry beurre blanc on each plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts.
courtesy of: Farmer John Meats / Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058, (323) 583-4621
2 - 8 oz. fresh Salmon Fillets
6 strips maple-flavored bacon (reserve 2 strips and cut into 1/2 inch pieces)
2 tablespoons butter
2 teaspoons hazelnut syrup
1 tablespoon muscat wine
1/3 cup raspberry jam
1/4 cup hazelnuts (filberts), chopped
Place salmon fillets on an oven broiler pan and broil for 3 minutes, turn and place 2 strips of bacon on each fillet. Broil an additional 3-4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm. In a non-stick skillet, over medium heat, sauté reserved bacon pieces until soft-cooked, drain and set aside. Bacon Raspberry Beurre Blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed. Stir frequently to avoid sticking to skillet. Serve each salmon fillet by placing half of the bacon raspberry beurre blanc on each plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts.
courtesy of: Farmer John Meats / Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058, (323) 583-4621
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