Subj : St. Hyacinth 02
To   : All
From : Dave Drum
Date : Fri Jul 02 2021 06:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hyacinth's Poached Salmon w/Hazelnuts
 Categories: Seafood, Nuts, Booze, Dairy, Herbs
      Yield: 6 Servings
 
      6    (6 oz ea) salmon filets
      8 oz Fine chopped hazelnuts
      1 tb Butter
      1 tb Chopped shallots
    1/2 c  Frangelico Liqueur
      1 pt Whipping cream
           Salt & pepper
      6    Sprigs dill
      6    Delicately sliced lemon
           - wedges
 
  Press the salmon filets into the hazelnuts, lightly
  coating the filets.
  
  Heat a 9" saute pan with butter, and sear the salmon on
  both sides about 30 seconds each or until light brown.
  
  Place the salmon in a shallow pan half filled with
  simmering water. Poach the salmon until tender, about 15
  minutes. Do not boil!
  
  In a saucepan, reduce the shallots and Francelico
  Liqueur by half, add the cream, and reduce by half
  again, stirring continuously. Continue to reduce until
  the sauce begins to thicken. Add salt and pepper to
  taste.
  
  Ladle 4 Tablespoons of sauce onto each serving plate.
  Place a salmon filet on the sauce, garnish with the dill
  springs and lemon wedges and serve.
  
  Your guests will rave over this!
  
  RECIPE FROM: http://hyacinthbucketscookbook.weebly.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Love is like marmalade - both sweet and bitter at the same time
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