Try this Escalope of Salmon recipe, or contribute your own.
Suggest a better descriptionPrepare white wine sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed. Preheat the broiler as hot as possible. Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish. Bring 1 1/2 cups of the white wine sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 servings | ||
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Calories: 447 | ||
Calories from Fat: 223 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 536.6mg | 19 % | |
Potassium 1124.2mg | 30 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.3g | ||
Protein 47.1g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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