Where have I been you ask, well I have been busy doing the " SPA" thing (I'll explain later). As promised I will give you one more of my favorite recipes from Julia Child's book. Actually only part of the recipe is from "The Book" and that's the sauce. You know the French, masters of sauces. So the recipe I am giving you is called "Salmon Fillet" in pastry with lavender, served with a " Beurre Blanc" sauce. Don't let the name scare you it's quite easy and delicious! Oh If you need Lavender, drop me a note and I'll send you some free! So in the words of Julia Child's "no fear"!Salmon Fillet
Serves 5
two - 1 pound salmon filets (wild salmons flavor is superior but pricey)
Stuffing:
1/2 cup coarsely ground walnuts
1/4 cup bread crumbs (freshly made is best)
1/4 cup melted butter
2 TBS. chopped parsley
1/2 tsp. lavender buds
1 lemon
salt and pepper to taste
1 package of phyllo pastry (thaw in the refrigerator)
1/2 cup melted butter
Mix the stuffing ingredients together, set aside
Fit the two fillets together like you would a sandwich. With the stuffing as the filling. Chill for 30 minutes. The stuffing will harden, and the fillets will be easier to cut. Cut the fillets across to make 5 portions
Preheat the oven to 425. Place a single layer of phyllo dough on a board and brush with melted butter. Repeat this until you have 4 layers. Place the fillet on the dough salt and pepper squeeze some lemon juice on each fillet and if you want sprinkle more lavender. Wrap creatively, making sure the fillet is sealed.
Place each packet on a un-greased cookie sheet . Drizzle with melted butter Bake on the lowest shelf for 20 minutes . serve immediately with a beurre blanc sauce.
Beurre Blanc Sauce:
(makes 1 -1/2 cups)
1/4 cup white wine vinegar
1/4 cup white wine
1 TBS finely minced shallot
1/4 tsp. salt
1/8 tsp. fresh pepper
12 oz best quality chilled butter, (3 sticks cut into 24 pieces)
lemon juice
In a medium sauce pan boil the liquids, shallots and seasonings until reduced to about 1 1/2 TBS.
Remove pan from heat and immediately beat in (with a wire whip)
2 pieces of butter. As the butter softens and creams in the liquid, beat in another piece. Then set the pan over very low heat and. beating constantly, continue adding successive pieces of butter as each previous piece has almost creamed into the sauce. The sauce will be thick and ivory colored, the consistency of a light hollandaise. immediately remove from heat as soon as all butter has been used. season to taste. Spoon over filet which have just been removed from the oven. Serve extra sauce in a barley warmed bowl.
This sauce is wonderful over all fish, asparagus, cauliflower or egg dishes.
Bon Appetit, Peggy
