Saumon Roti A L'effilochee D'endives Recipe
Recipe Ingredients
2 salmon filets, 8oz ea
1 tbsp olive oil
1 salt and pepper to taste
1 lb endives
1 1/2 tbsp butter
1 salt, pepper, lemon juice to taste
RED BELL PEPPER SAUCE
1 1/2 tbsp shallots, finely chopped
1/2 cup white wine
1/3 cup fish stock
2/3 cup heavy cream
1/2 cup red bell pepper, very finely chopped
Recipe Preparation
SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter
until transparent. Add white wine and reduce (simmer) the mixture
until it reaches a pasty consistency (about half an hour). Add fish
stock, heavy cream, and red bell pepper. Simmer slowly until creamy
(40 minutes or so, depending on desired consistency).
ENDIVES: After washing endives, cut in two lengthwise, then remove
tough centers and bases. Cut julienne style into very thin strips
and stack together. Melt butter in a large frying pan and add
endives. Saute for about half an our at medium heat until cooked
through. When finished, the endives should be soft, moldable,
brownish, almost transparent, and their sharp bitterness should be
replaced by a milder taste. Lightly salt and pepper, then ass a
little lemon juice.
SALMON: Preheat oven to 400 degrees, and stove to high heat. In a
non-stick frying pan, heat olive oil to very hot, then sear the
aslmon on both sides until brown. Salt and pepper both sides of
salmon, place in a roasting pan and roast for about 5 minutes.
DISH DISPLAY: PLace half the sauteed endives on the left side of the
plate in a rounded, flattened shape to createa "carpet" on which to
place the salmon. Using half the sauce, pour most of it on the lower
portion of the plate, drizzle some of it around and endivces and save
the rest. Place a salmon filet on top of the endive "carpet" and pour
the remaining sauce portion over the salmon. Serve with colourful
steamed vegetables (placed on the remaining third of the plate) if
desired, and French bread on the side.
Source:Disney Magazine, Spring 1996 Walt's, Disneyland Paris
formatted by Lisa Crawford, 3/15/96
Servings: 2
Back to Salmon Recipes
Food Tips of the Week
A few tips on healthy eatingIn planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carbohydrate diet guidlines:
* You can create really nice smoothies with reduced carbohydrate yogurt. Admittedly, you can't really describe it as cooking, but if you are missing your smoothies you can throw them together with reduced carb yogurt and fruit. Obviously, you will need to make sure you use only fruit that is low in carbs and use the whole fruit as the fiber is important too.
* Make low carb bread crumbs for deep fried foods. Whilst you can sometimes buy low carb breadcrumbs, you can make them at home by using reduced carbohydrate bread. Simply toast the reduced carb bread in your oven on a sheet of baking paper. Once it is quite hard and crispy, process it in the food processor or blender. To store, keep in an airtight jar or container.
Super foods containing lycopene
(includes apricots, red peppers & tomato)
Lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. Lycopene is behind the deep red hue of quite a few foods.
Intrestingly, unlike many nutritional compounds, lycopene does not degrade if cooked, but is in fact increased in efficacy by being heated.
. Lycoprene's key value is that it works as an antioxidant and seems to be an asset in the fight to reduce the chances of cancer.
It is the most potent eliminator of singlet oxygen, which is linked with skin aging. It's also thought to curtail the progression of atherosclerosis.
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