FRENCH SALMON RECIPE RECIPES
BLACKENED COUNTRY FRENCH SALMON FILLETS RECIPE - FOOD.COM
Five little ingredients to add to the fish and you have a delicious dinner. Even those picky little kids won't be making a face at this.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except for fish.
- Lay the fillets, skin side down in baking pan.
- Pour marinade over fish and allow to sit for ten minutes.
- Bake for 10-15 minutes in 350 oven, basting regularly.
- Move fish to just under the broiler and allow to blacken surface of fish for a few minutes.
- Add capers if desired, baste again, and serve.
Nutrition Facts : Calories 721.5, FatContent 56.8, SaturatedFatContent 7.4, CholesterolContent 88.7, SodiumContent 1063.2, CarbohydrateContent 20.6, FiberContent 1.3, SugarContent 18.1, ProteinContent 35.2
SALMON RILLETTES RECIPE | FOOD & WINE
While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be intimidating or fussy. “Making rillettes is a way of showing my girlfriends that it’s really not hard,” she says. For her rillettes, inspired by a similar dish at Thomas Keller’s Bouchon bistro in the Napa town of Yountville, Zepaltas blends fresh salmon and butter with hot-smoked salmon to give the rich spread extra-rich flavor. You can pour melted butter over the top—as Keller does—to seal in freshness. Slideshow: Recipes from Thomas Keller
Provided by Food & Wine
Categories Lox
Total Time 1 hours 45 minutes
Yield makes 2 cups
Number Of Ingredients 20
Steps:
- On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
- Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
- Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
- In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
- Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.
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