Post by marlaoh on Jun 28, 2003 20:18:35 GMT -6
Grilled Salmon Filet with Mustard Spaetzel, Bacon & Paprika Sauce
8 oz portion of salmon filet, cleaned and boned (4 - depending on number of servings)
Marinate in olive oil, lemon juice, garlic, black pepper and fresh herbs (rosemary, sage, thyme)
Napa cabbage.
For Spaetzel:
1 cup dijon
1 cup whole grain mustard
10 eggs
1/2 gallon milk
Salt & pepper
2 pounds flour (approx)
For Sauce:
1/2 lb. bacon, diced
1 onion
3 tbsp Hungarian Paprika
2 cups chicken broth
1 quart cream
Make the spaetzel.
Beat the eggs with both the mustards.
Beat in the milk.
Gradually whisk in the flour to a loose paste.
(The mixture needs to flow through a spaetzel maker)
Bring a large pot of salted water to a boil.
Using a spaetzel maker, let the batter run into the boiling water.
Starin.
Transfer a potion of the cooked spaetzel into a good nonstick pan.
Add 1 tbsp of olive oil, some crsipy bacon pieces, and the sliced napa cabbage.
Saute until nicely browned and slightly crispy.
Make the sauce:
Sweat the bacon in a saute pan until brown and crispy.
Remove bacon.
Add diced onion to the bacon fat.
Cook slowly until onion is translucent.
Return 1/2 of the cooked bacon to the pan.
Add paprika and the chicken broth.
Reduce by 1/2.
Add 1 quart cream.
Reduce to sauce consistency.
Add salt and pepper to taste.
Make a mountain of the spaetzel in the middle of the plate.
Add your favorite vegetable (asparagus?).
Top with the grilled salmon filet.
Add sauce. Enjoy!
8 oz portion of salmon filet, cleaned and boned (4 - depending on number of servings)
Marinate in olive oil, lemon juice, garlic, black pepper and fresh herbs (rosemary, sage, thyme)
Napa cabbage.
For Spaetzel:
1 cup dijon
1 cup whole grain mustard
10 eggs
1/2 gallon milk
Salt & pepper
2 pounds flour (approx)
For Sauce:
1/2 lb. bacon, diced
1 onion
3 tbsp Hungarian Paprika
2 cups chicken broth
1 quart cream
Make the spaetzel.
Beat the eggs with both the mustards.
Beat in the milk.
Gradually whisk in the flour to a loose paste.
(The mixture needs to flow through a spaetzel maker)
Bring a large pot of salted water to a boil.
Using a spaetzel maker, let the batter run into the boiling water.
Starin.
Transfer a potion of the cooked spaetzel into a good nonstick pan.
Add 1 tbsp of olive oil, some crsipy bacon pieces, and the sliced napa cabbage.
Saute until nicely browned and slightly crispy.
Make the sauce:
Sweat the bacon in a saute pan until brown and crispy.
Remove bacon.
Add diced onion to the bacon fat.
Cook slowly until onion is translucent.
Return 1/2 of the cooked bacon to the pan.
Add paprika and the chicken broth.
Reduce by 1/2.
Add 1 quart cream.
Reduce to sauce consistency.
Add salt and pepper to taste.
Make a mountain of the spaetzel in the middle of the plate.
Add your favorite vegetable (asparagus?).
Top with the grilled salmon filet.
Add sauce. Enjoy!