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Ingredientes
- Â Â The following recipes, prepared together, are served as above-titled entree,
- Â Â at the City Hotel in Columbia, California.
- Â Â Salmon
- 4 x (4-ounce) portions salmon fillets, skinned and boned
- 4 ounce egg whites, beaten till smooth
- 8 ounce pistachios, toasted and minced
Direcciones
- Dip flesh side of salmon in egg whites, then in the pistachios. Press lightly. Place on roasting pan and roast in preheated 350 degree oven till just cooked. Keep hot.
- Roast Mushroom Salad
- 2 c. oyster mushrooms2 ounce hazelnut oilsalt and pepper3 c. mesclun salad greens12 spears asparagus, lightly grilled
- Heat oil in ovenproof saute/fry pan till very warm. Add in mushrooms and season with salt and pepper. Toss to coat mushrooms with the oil and roast in a preheated 350-degree oven for 5 min. Remove and keep hot.
- Pecan Coated Chevre Cheese
- 4 (1 1/2-ounce) disks of chevre cheese (cheese made from goat's lowfat milk)
- 1 c. all-purpose flour4 ounce egg wash1 c. pecans, toasted and minced
- Dip cheese in flour, then egg wash and then pecans. Place on baking tray and bake in preheated 350-degree oven for 7 to 10 min, just till warm, but not melted. Keep hot.
- Hazelnut Vinaigrette
- 3 ounce hazelnut oil1 ounce Banyuls vinegar (French red wine vinegar)
- 1 shallot, finely minced4 ounce hazelnuts, toasted and finely minced
- Mix ingredients together and whisk vigorously to combine
- Primitivo Wine Reduction
- 1 large yellow onion, small dice2 garlic cloves, minced1 tsp fresh ginger, minced2 ounce canola oil2 ounce sherry1 large celery stalk, small dice1 large carrot, small dice2 medium tomatoes, small dice4 ounce balsamic vinegar750 milliliters Primitivo wine
- Sweat together onion, celery, garlic, ginger, and carrot in oil till tender.
- Add in tomatoes, sherry and vinegar to reduce to a glaze. Add in wine and reduce to approximately 1/2 c.. Strain through a fine mesh sieve.
- To assemble: On each of four plates, place greens on one half of plate, top with roasted mushrooms and grilled asparagus. Place cheese on quarter of plate and drape salmon over. Garnish and season each plate with 1 1/2 ounce of Primitivo wine reduction.
