Monday, February 27, 2006

Poached salmon with lemon dill crème fra’iche, brussel sprouts with bacon and shallots, pasta with lemon vinegrette. Wine: 2004 Canyon Road Sauvignon Blanc.

Salmon – The salmon was poached. I placed a bouquet garnee containing thyme, garlic, and bay in about 3 cups of water in a pan large enough to accommodate 3, 1/3 lb salmon filets. Allow the water to reach a simmer and then place the filets in the “ban marie”. Poach until the salmon is done to your preference.
The sauce is a mixture of 1 cup sour cream, 2T fresh lemon juice, 1t dill weed.

Brussel sprouts – Adapted from a recipe in Food and Wine Magazine – Trim 1lb of brussel sprouts and slice them. Brown 3 strips of bacon. Remove the bacon from the pan. To the bacon fat in the pan, add 1 med. Onion, diced. Saute until tender. Add the sprouts and continue to sauté until tender but not over done. Top with the crumbled bacon.

Pasta – Prepare pasta according to package directions and your desired doneness. Make a vinigrette by whisking together ¼ cup olive oil, 1t Dijon mustard, 3T fresh lemon juice, 1t dill weed. Pour the vinegrette over the hot pasta.
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