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Salmon W Beet-Beurre Blanc-Squash-Leeks
Yields: 1 serving(s)
Ingredients
- 1 6-oz boneless salmon steak; cut 1″ thick
- Olive oil
- 1 medium beet; pureed
- 2 tablespoon(s) beurre blanc
- 1/4 cup(s) acorn & butternut squash; diced
- 1 tablespoon(s) butter
- 1 tablespoon(s) brandy
- 2 teaspoon(s) brown sugar
- 1/4 cup(s) leek; shredded
- Parsley; chopped
Directions
- Preheat the fat in a deep fat fryer to 375 degrees.
- Saute the salmon in the olive oil until cooked through.
- Puree the beet and combine with the beurre blanc.
- Dice the squash.
- Saute the squash in butter until tender.
- Heat the brandy gently.
- Dissolve the brown sugar in the brandy.
- Add the sugared brandy to the squash.
- Deep fry the shredded leeks to a deep brown color.
- Place the sauteed salmon in the center of the serving dish.
- Pour the beet beurre blanc over the salmon.
- Surround the salmon with the sauteed squash.
- Place the deep fried leek strips on top of the salmon.
- Garnish with chopped parsley.
- Serve hot.
- /fish.
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