Title: Pignoli-Crusted Salmon
Categories: Fish
Yield: 4 Servings

1/2 c Fresh bread crumbs
4 Salmon fillets (6 oz each)
2 tb Dijon mustard
1/2 c Chopped pignoli (pine) nuts
1 ts Vegetable oil
1 tb Butter

-----------------------------------SAUCE-----------------------------------
2 tb Fresh lemon juice
1/4 c Heavy cream
1/4 c Cold butter, cut up
1/8 ts EACH salt and freshly ground
-pepper

Heat oven to 250 F or 120 C. Spread 1/2 cup fresh bread crumbs on a cookie
sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or
180.

Brush four salmon fillets (6 oz each) with 2 TBSP Dijon mustard. Combine
crumbs with 1/2 cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat
1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over
medium-high heat, until it foams; add salmon crumb-side down and cook till
golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.

SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy
cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold
butter, cut up, till smooth. Add 1/8 tsp EACH of salt and freshly ground
pepper. Serve with salmon. Serves 4.
Posted to EAT-L Digest 08 Sep 96

From: terry pogue

Date: Mon, 9 Sep 1996 13:19:06 +0100