Ginger Salmon

2 (8 to 10 oz. each) salmon fillets
3 oz. fresh ginger
1-1/2 cups heavy cream
8 oz. butter
1 cup Schweppes Ginger Ale
10 whole peppercorns
1 spanish onion
10 pattypans
1 cup rice
2 cloves garlic
Salt and pepper, to taste
1 leek, julienned

Directions:

1. In a skillet, melt 4 oz. butter and sautée 1/2 of onions, pattypans, and sliced garlic until translucent (5 minutes). Add rice and brown slightly, cook in chicken stock.

2. Carmalize rest of onions in butter, season and set aside, keep warm.

3. Fry julienned leeks in oil until crispy but not to brown.

4. Grill salmon skin side down, mark fish and sear other side on grill. Take off heat and oven finish at 350°F.

5. Top salmon with onions, and Ginger Burre Blanc. Garnish with fried leeks.

6. Serve over rice.

Ginger Burre Blanc:
Peel ginger and dice. Add to ginger ale with pepper corns and bring to a boil. Reduce almost half way and add in heavy cream slowly, whipping it in. Reduce by half and rest of butter. (The more, the better the taste, but less healthy) Reduce sauce until velvety consistancy is achieved. Strain and serve.

User Reviews:

What is a pattypan as required in the recipe "Ginger Salmon"?

Submitted by J.Ignacio Muns on December 08, 2000

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