Yield: 4 Servings
|2 pounds||Salmon fillet|
|\N \N||Salt and pepper to taste|
|\N \N||Instant flour for dredging; (preferable Wondra)|
|½ \N||Granny Smith apple; cored and finely diced, (skin on)|
|2 tablespoons||Plus 2 tsp white wine vinegar|
|2 tablespoons||Plus 2 tsp hazelnut oil|
|2 teaspoons||Chopped fresh tarragon; plus tarragon leaves for garnish|
From the Dean & DeLuca Cookbook by David Rosengarten Place a cast iron skillet over high heat til very hot, about 5 mins. Cook bacon and reserve. Cut the fillets into portions. Season with salt and pepper; then flour lightly with instant flour. Add all the salmon to the pan in which bacon was cooked, and cook til browned outside and just done in the center. Make the vinaigrette at the last minute. Beat together the apple, the vinegar, the hazelnut oil and the 2 tsps of chopped tarragon. To serve, divide the fillets among 4 plates. Top with the diced apples removed from the vinaigrette with a slotted spoon. Mince the bacon finely, and top the apples with that. Put the remainder of the vinaigrette over and around the fish. Garnish with fresh tarragon leaves. (Serves 4).
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Aug 15, 1998, converted by MM_Buster v2.0l.