Title: Escalope of Salmon
Categories: Tamwt01
Yield: 4 servings

2 tb Butter
4 Shallots; peeled and sliced
4 Mushrooms; thinly sliced
3/4 ts Sea salt
1/2 ts Freshly-ground black pepper
1 1/4 c Dry white wine
1 1/4 c Clam juice or fish stock
1 c Heavy cream
Tabasco pepper sauce; to
-taste
1 Squeeze Fresh lemon
Olive oil; for brushing
2 lb Salmon fillet
1/2 c Brunoise of cucumber; (small
-dice)
1/2 c Brunoise of yellow summer
-squash; (small
Dice)
1/2 c Brunoise of tomato; (small
-dice)
1 sm Bunch Chives; thinly sliced
At a diagonal
1 c Chervil leaves

Prepare white wine sauce: Melt the butter in a saucepan and add the
shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes.
Increase heat to high, add the wine and reduce by half. Add the clam juice
and again reduce by half. Strain sauce into a clean saucepan and add the
cream. Bring to a boil and reduce slightly until sauce begins to thicken.
Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if
needed. Preheat the broiler as hot as possible. Brush 4 large dinner plates
lightly with olive oil. Slice the salmon in very thin escalopes and cover
each plate completely with the fish. Bring 1 1/2 cups of the white wine
sauce to a boil and add the cucumber, squash, tomato, and chives. Return to
a boil and spoon hot sauce over each plate, covering the salmon completely.
Place the plates directly under the broiler and cook 2 to 4 minutes or
until sauce begins to bubble and fish is just barely cooked. Serve
immediately with chervil sprinkled generously over each dish. This recipe
yields 4 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.