PIERRE’S SALMON WITH SORREL RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Salmon Recipes
|2 pounds salmon|
|1 tablespoon peanut oil, for pounding|
|2 cups Pierre's Fish Stock|
|2 medium shallots, finely chopped|
|1/3 cup dry white wine, preferably Sancerre|
|3 tablespoons dry vermouth|
|1 1/4 cups creme fraiche|
|4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces|
|4 tablespoons (1/2 stick) unsalted butter, cut into small pieces|
|Freshly squeezed lemon juice|
|Coarse salt and freshly ground white pepper|
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
- Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
- Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.
BASIC CREPES RECIPE (WITH VIDEO) | ALLRECIPES
Provided by: JENNYC819
Categories: Sweet Crepes
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 8 crepes
|1 cup all-purpose flour|
|½ cup milk|
|½ cup water|
|¼ teaspoon salt|
|2 tablespoons butter, melted|
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Calories 215.7 calories, CarbohydrateContent 25.5 g, CholesterolContent 110.7 mg, FatContent 9.2 g, FiberContent 0.8 g, ProteinContent 7.4 g, SaturatedFatContent 4.9 g, SodiumContent 235.3 mg, SugarContent 1.7 g