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Post by marlaoh on Jul 1, 2003 8:06:23 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!
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