Yield: 4 Servings
|½ cup||Fresh bread crumbs|
|4 \N||Salmon fillets (6 oz each)|
|2 tablespoons||Dijon mustard|
|½ cup||Chopped pignoli (pine) nuts|
|1 teaspoon||Vegetable oil|
|2 tablespoons||Fresh lemon juice|
|¼ cup||Heavy cream|
|¼ cup||Cold butter, cut up|
|⅛ teaspoon||EACH salt and freshly ground pepper|
Heat oven to 250 F or 120 C. Spread ½ cup fresh bread crumbs on a cookie sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or 180.
Brush four salmon fillets (6 oz each) with 2 TBSP Dijon mustard. Combine crumbs with ½ cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat 1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over medium-high heat, until it foams; add salmon crumb-side down and cook till golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.
SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add ¼ cup heavy cream and boil until slightly thickened, 3 minutes. Whisk in ¼ cup cold butter, cut up, till smooth. Add ⅛ tsp EACH of salt and freshly ground pepper. Serve with salmon. Serves 4.
Posted to EAT-L Digest 08 Sep 96 From: terry pogue <tpogue@...> Date: Mon, 9 Sep 1996 13:19:06 +0100