SEARED ATLANTIC SALMON AND POTATES ON
“DIXIE POLENTA”
WITH PINOT NOIR-WILD MUSHROOM AND TRUFFLE OIL
SERVES FOUR
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4 SALMON FILLETS (6 TO 8 OUNCES EACH) SKINLESS
AND BONELESS
2 TEASPOONS CHEF RICK’S ULTIMATELY FINE SEASONING, AVAILABLE IN
GROCERY AND SPECIATLTY STORES, OR SALT AND PEPPER TO TASTE
4 TEASPOONS DIJON MUSTARD
2 LARGE RAW POTATOES
1/2 CUP OLIVE OIL, IN ALL
2 CUPS WELL-WASHED SPINACH CUT INTO ¼-INCH RIBBONS
WHITE TRUFFLE OIL, AVAILABLE IN SPECIALTY STORES
PINOT NOIR-WILD
MUSHROOM RAGOUT, RECIPE FOLLOWS
“DIXIE POLENTA”, RECIPE
FOLLOWS
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- PREPARE THE PINOT NOIR-WILD MUSHROOM RAGOUT, KEEP WARM
- PREPARE THE “DIXIE POLENTA”, KEEP WARM
- SPREAD FILLETS ON A CLEAN SURFACE AND SPRINKLE BOTH
SIDES WITH CHEF RICK’S SEASONING, ALLOWING APPROXIMATELY ¼
TEASPOON PER SIDE OR SPRINKLE WITH SALT AND GROUND BLACK PEPPER
TO TASTE. SPREAD 1 TEASPOON OF THE MUSTARD ON ONE SIDE OF EACH
FILLET. PEEL AND GRATE THE POTATO. TOP EACH FISH FILLET, THE MUSTARD
SIDE, WITH 1/2 CUP OF THE GRATED POTATOES, PACKING THEM DOWN WITH
A SPATULA. SPRINKLE THE POTATOES ON EACH FILLET WITH SALT AND
PEPPER TO TASTE.
- HEAT THE OIL IN 2 NONSTICK SKILLETS OVER HIGH HEAT,
1/4 CUP OF OIL IN EACH SKILLET. WHEN THE OIL IS HOT, GENTLY SLIDE
2 FILLETS INOT EACH SKILLET WITH A SPATULA, CRUST SIDE UP, TAKING
CARE TO KEEP THE CRUST INTACT. FRY FOR 2 MINUTES, FLIP THE FILLETS
QUICKLY AND CAREFULLY, AND FRY CRUST SIDE DOWN UNTIL GOLDEN BROWN,
FOR ABOUT 3 MINUTES. REMOVE FROM HEAT.
- TO SERVE, DIVIDE THE “DIXIE POLENTA” AMONG 4 PLATES.
TOP EACH SERVING WITH APPROXIMATELY ½ CUP OF THE MUSHROOM
RAGOUT. DIVIDE THE SPINACH BETWEEN THE PLATES AND PLACE A SALMON
FILLET ON TOP. DRIZZLE EACH PORTION WITH THE TRUFFLE OIL. NOW
IS THAT DELICOUS OR WHAT!!!
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~~~ 4869 SOUTH BRADLEY ROAD
* SANTA MARIA, CALIFORNIA 93455 ~~~ |
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