Salmon A La Michael Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
32 ounce: Fresh salmon fillets, 8-oz
1: Bay leaf,
Portions,
1 1/4 gallon: Water,
1 medium: Onion, chopped
12: Egg yolks,
1: Carrot, chopped
1 lbs: Clarified butter, at
1/2 bunch: Parsley sprigs,
-120: degrees,
3 Stalks: Celery, chopped
1 pinch: Salt, to taste
2: Oranges, quartered
1 pinch: Black pepper, to taste
1: Whole Lemon, quartered
1/8 cup: Fresh orange juice,
1: Whole Lime, quartered
2 tbsp: Orange zest,
Directions:
STEP ONE: Prepare the Citrus Court Stock-- In a large pot, lightly
saute onion, carrot, and celery. Add water, bay leaf, parsley,
oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and
strain. Place strained stock in pan large enough to hold salmon
filets. Keep liquid simmering.
STEP TWO: Prepare the Orange Hollandaise-- Whip the egg yolks with
orange juice until light and frothy.
CHEFS NOTE: The butter must be clarified and at 120-degrees for the
next step.
SLOWLY add butter while constantly whipping egg mixture. Add salt and
pepper to taste.
STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the
simmering Citrus Court Stock. Salmon must be poached for 8 to 10
minutes. Remove from the stock and coat with the Orange Hollandaise.
Garnish with orange zest and serve.
Recipe By : Michael Stanley of The Lark and The Dove, Atlanta
From: Marjorie Scofield Date: 09-30-95 (00:53) (160)
Fido: Recipes
Source from luhu.jp
saute onion, carrot, and celery. Add water, bay leaf, parsley,
oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and
strain. Place strained stock in pan large enough to hold salmon
filets. Keep liquid simmering.
STEP TWO: Prepare the Orange Hollandaise-- Whip the egg yolks with
orange juice until light and frothy.
CHEFS NOTE: The butter must be clarified and at 120-degrees for the
next step.
SLOWLY add butter while constantly whipping egg mixture. Add salt and
pepper to taste.
STEP THREE: Poaching the Salmon-- Place the 4 salmon filets in the
simmering Citrus Court Stock. Salmon must be poached for 8 to 10
minutes. Remove from the stock and coat with the Orange Hollandaise.
Garnish with orange zest and serve.
Recipe By : Michael Stanley of The Lark and The Dove, Atlanta
From: Marjorie Scofield Date: 09-30-95 (00:53) (160)
Fido: Recipes
Source from luhu.jp