Salmon w/beet-beurre blanc-squash-leeks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6-oz boneless salmon steak; cut 1\" thick | |
| Olive oil | ||
| 1 | medium | Beet; pureed |
| 2 | tablespoons | Beurre blanc |
| ¼ | cup | Acorn & butternut squash; diced |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Brandy |
| 2 | teaspoons | Brown sugar |
| ¼ | cup | Leek; shredded |
| Parsley; chopped | ||
Directions
From: Joel.Ehrlich@... (Joel Ehrlich) (COLLECTION) Date: 17 May 1995 05:11:44 -0600 Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Blanc. Dice the squash. Saute the squash in butter until tender.
Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot.
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