Esta es una exhibición prevé de cómo se va ver la receta de 'Salmon Grenobloise' imprimido.

Receta Salmon Grenobloise
by Global Cookbook

Salmon Grenobloise
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  •     canola oil (orig was 1 1/2 tb)
  • 2 x bread slices cut
  •     into half-inch croutons (1-c.)
  • 26 ounce salmon fillets with skin on
  •     or possibly one 6- to 7-ounce per serving
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 x lemon peeled
  •     membranes removed 1/4-inch dice
  •     or possibly one-tbs diced per serving
  • 2 Tbsp. liquid removed capers
  • 2 tsp chopped fresh chives
  • 1 Tbsp. unsalted butter (orig was 2 tbsp)
  • 1 Tbsp. red wine vinegar
  •     artichoke heart salad
  •     orzo with arugula
  •     cherry compote

Direcciones

  1. Heat the oil till it is warm but not smoking in a nonstick skillet. Add in the croutons, and cook them for about 2 min, stirring them occasionally till they are nicely browned on all sides. Transfer the croutons to a bowl, and set them aside.
  2. Sprinkle the fish steaks on both sides with freshly grnd salt and pepper, and place them skin side down in the warm skillet you used to saute/fry the croutons. No additional fat is required. Cook the fish, uncovered for 3 min over medium to high heat, then cover, and cook it another 2 min. Place the steaks skin side up on a hot platter, and sprinkle them with the croutons, lemon flesh pcs, capers and chives.
  3. Throw away any fat which has accumulated in the skillet. Add in butter to the skillet, and cook it over medium heat till it is lightly browned. Add in the vinegar, shake the pan to mix it in, then pour the mix over the fish steaks on the platter. Serve immediately.
  4. Serves
  5. 4.
  6. VARIATION: Substitute spray oil to pan-toast the croutons. Reduce salmon to 4-ounces portions. Reduce butter by one-third. (190 cals, 6.5g fat,
  7. NOTES : THIS CLASSIC salmon dish is prepared with unskinned salmon fillets. Cooked in a skillet on the skin side only - first uncovered, then covered - they cook all the way through, with the flesh remaining slightly rare. The fat which melts out of the salmon in the cooking process is discarded from the skillet (four fillets will render about 2 Tbsp. of fat) and a little butter and vinegar are added. This flavorful blend is poured over the fillets, and they are served with a garnish of croutons, lemon flesh, capers, and chives.