Salmon with Beurre Rouge and Red Wine Braised Endive

Author: Kara Mae Adamo.

Recipe: Emeril Lagasse

In the following recipe, you’ll take the edge off of the normally crunchy, bitter endive leaves by braising them with red wine, butter and shallots. The endive is then placed alongside a sweet salmon that has been grilled with a spicy “Essence”, beurre rouge and peppercorns, bringing a slightly spicy saltiness to the dish. The fish is then finished off with the subtle flavor of fresh tarragon, a springtime herb that works well in dishes that incorporate both vinegar and fish.

When serving this entree, pair it with a red zinfandel. I recommend using a wine that is just a tad spicier than the one you used to cook with. Ingredients for the

Fish: * 2 pound salmon fillet, skin on

* 2 teaspoons olive oil

* “Essence,” recipe follows

* Salt

* Pepper * 1 cup dry red wine, California Zinfandel

* 1/2 cup red wine vinegar

* 1/2 cup minced shallots * 3 fresh tarragon sprigs, plus 4 sprigs, for garnish

* 1/2 teaspoon whole black peppercorns

* 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces

* Red Wine Braised Endive, recipe follows

Directions: Preheat the grill. Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to the desired temperature. Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season to taste with salt and pepper

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Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063


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