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Recipes
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Written by Marty Levin
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Thursday, 11 November 2010 11:45 |
 Ingredients:
4 salmon fillets, 6 oz. each, bones removed, skin off
fresh cracked pepper and kosher salt
juice of 1 lemon
4 Tbsp. mayonnaise
1 cup pistachio nuts, crushed
2 Tbsp. butter
2 Tbsp. flour
2 cloves garlic, minced
1/4 cup white wine
1 Tbsp. canned chipotle peppers in adobo sauce, chopped fine
1 1/2 cups heavy cream
1 Tbsp. chopped fresh dill
Directions:
Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick spray. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt, fresh cracked pepper, and juice of one lemon.
On top of each fillet, spread mayonnaise and spread the crushed pistachio nuts and pat down evenly. Spray lightly with olive oil spray.
Bake for 10 minutes. Fish will continue to cook during this time.
For sauce:
While salmon is baking, melt butter in a thick-bottomed saucepot. Add garlic for 30 seconds, stir in flour to make a roux. Cook over low heat, stirring constantly for 3 to 4 minutes. Do not allow roux to brown.
Deglaze pan with white wine, stir into roux gradually, beating briskly until sauce is thickened. Add heavy cream gradually, beating briskly until sauce is thickened.
Add chipotle; simmer for 5 minutes, stirring occasionally.
Add dill and put sauce in blender; blend for 1 minute; add salt and pepper to taste.
Spoon sauce onto serving plate, and gently slide a turner or serving spatula easily under fish and serve on top of sauce.
For more information, e-mail Mauzonekosher@gmail.com or call 718 274-1100.
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