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Service
for 4
4 Salmon Fillets with Skin on
1 pound Brussel Sprouts
1 Garlic clove cut into slivers
2 T. chives finely chopped
1 shallot finely diced
4 sprigs thyme
1/4 pound slab bacon
3 tsp. Dijon mustard
1/2 cup chicken stock
2 T. creme frache or heavy cream
1 T olive oil
salt and pepper
Method
For the Brussel Sprouts:
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Blanch for 4-5 minutes in
boiling salted water. Refresh in cold water
to keep the color. |
Cut the bacon slab into 1/4 slice
then slice again into 1/4 pieces. Saute bacon
in 1 T Olive oil till light browned
Reserve half the bacon for garnish...
hen add the cut brussel sprouts
flat side down. Cook till light browned, then
add the garlic slivers and cook another 30 seconds.
Add the stock and 1/4 white wine.
The sauce:
Add 1/2 the bacon, shallots, and
saute in 1 T butter. Add the stock and mustard.
Whisk in cream and reduce till desired consistency
is reached. Add chives and thyme.
The salmon:
Score the salmon and dry the skin
well. Season both sides with salt and pepper.
Sear skin side down till skin is crispy. Flip
over fish and cook till complete. Usually this
means 75% of cooking time will be skin side
down.
Assembly:
Reheat the brussel sprouts with
1/2 bacon. Pour over sauce and garnish with
additional bacon, and chives. Set the salmon
on top as shown in the photo above.
SEE ALSO:
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