Saumon roti a l'effilochee d'endives

2 Servings

Ingredients

Quantity Ingredient
2 Salmon filets; 8oz ea
1 tablespoon Olive oil
Salt and pepper to taste
1 pounds Endives
1½ tablespoon Butter
Salt, pepper, lemon juice to taste
1½ tablespoon Shallots; finely chopped
½ cup White wine
⅓ cup Fish stock
⅔ cup Heavy cream
½ cup Red bell pepper; very finely chopped

Directions

RED BELL PEPPER SAUCE

SAUCE: In a saucepan, saute shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about half an hour). Add fish stock, heavy cream, and red bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency).

ENDIVES: After washing endives, cut in two lengthwise, then remove tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in a large frying pan and add endives. Saute for about half an our at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, almost transparent, and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then ass a little lemon juice.

SALMON: Preheat oven to 400 degrees, and stove to high heat. In a non-stick frying pan, heat olive oil to very hot, then sear the aslmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes.

DISH DISPLAY: PLace half the sauteed endives on the left side of the plate in a rounded, flattened shape to createa "carpet" on which to place the salmon. Using half the sauce, pour most of it on the lower portion of the plate, drizzle some of it around and endivces and save the rest. Place a salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colourful steamed vegetables (placed on the remaining third of the plate) if desired, and French bread on the side.

Source:Disney Magazine, Spring 1996 Walt's, Disneyland Paris formatted by Lisa Crawford, 3/15/96

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