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MacAskills's Poached Atlantic Salmon with Flambé Shrimp & Scallops
A recipe contribution from Hans Gerstenecker. Check out Hans Gerstenecker's profile on our "Chefs on the 'Net" Page.
Ingredients
- 8 oz fillet of fresh boneless salmon (228 ml)
- 2 Digby scallops
- 2 tiger shrimp
- 1/2 oz butter (14 ml)
- 1 clove garlic chopped
- 1 tbsp chopped parsley (15 ml)
- 1 tbsp chopped fresh herbs (15 ml)
- 1 oz brandy or liquor of choice (28 ml)
- salt and pepper to taste
- 1/4 oz heavy cream
Method
- Bring a poaching pot to a slow boil then place salmon in water and poach for 8 to 12 minutes.
- Meanwhile, melt butter and garlic in a sauté pan and add shrimp and scallops that have been rolled in fresh herbs.
- Sauté for two minutes then flambé with brandy.
- Place on low heat and add cream and parsley.
- Let reduce for a couple of minutes until the salmon is done.
- Place cooked salmon on dinner plate, arrange shrimp and scallops around the fillet, and drizzle sauce over the top.
- Serve with sautéed vegetables and rice, and garnish with lemon and sprigs of fresh herbs.
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