Pistachio encrusted salmon with beurre blanc

Yield: 1 Servings

Measure Ingredient
6 \N Salmon fillets; (4 to 6oz)
1 cup Pistachios; shelled and finely ground
½ cup White wine
\N \N Lemon juice of 1 1/2 lemons
\N \N Lemon zest; to taste
¼ pounds Cold butter; cubed
\N \N Chives

For Gourmet Friday from Craig Jervis/The Mad Platter Directions: Pat salmon in ground pistachios, then sear both sides in hot skillet until nuts are golden. ( This can be done ahead of time) Finish in a 400 oven until done. For the beurre blanc, reduce wine, lemon juice and shallots in a skillet. Whisk in lemon zest and cold butter. Add chives just before serving. Pour over salmon and serve immediately. Garnish with lemon twist and chives. Serve with basmati rice and fresh vegetables.

Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 10, 1998

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