mlbrown76
12-19-2005, 12:33 PM
I haven't made this in a long time, but studentofbeer mentioned salmon in the other thread and I thought I'd share the recipe. There's no beer in it. It's a nod to Irish food, and goes great with a good stout.
You need:
(serves two-four)
Salmon filets, skin off.
a potato or two, depending on how many you're serving, shredded
about half a head of cabbage, shredded with a knife...not too thin.
one carrot, cut into thin sticks
a bunch of chives, green onions or scallions, chopped in long pieces
a splash of balsamic vinegar
about a cup of heavy cream
dijon mustard
about a cap-full of Bailey's Irish Cream (or Carolan's)
Season the salmon with salt and pepper. Spread a little dijon mustard on one side of each fillet and press a little of the shredded potato down on the mustard side. Season the potato with salt and pepper.
Heat about one tablespoon of butter and one tablespoon of olive oil in a hot pan (oil first, then butter. It's ready for the fish when the butter settles down) Put in the fish, potato side down. Season the bottom side of the fish with salt and pepper.
When the potato is brown and crispy, take the fish out of the pan, and put it in a baking dish, potato side up. Put it in a 400-degree oven until fish is done, about 10-12 min. depending on the size of the fillets.
In the meantime...
Put a little more butter in the pan the fish just came out of and put in the cabbage and carrot. Season with salt and pepper. Allow the cabbage to soften a bit (you don't want mush, but you don't want it too crunchy either). Add the vinegar and allow it to cook away almost entirely. Add the cream, a small spoonful of dijon, and the Bailey's and reduce the heat to med/low. Allow the cream to thicken to sauce consistency and add the chives/green onions/scallions.
Serve the fish on a bed of cabbage, and spoon the cream sauce over the top.
You need:
(serves two-four)
Salmon filets, skin off.
a potato or two, depending on how many you're serving, shredded
about half a head of cabbage, shredded with a knife...not too thin.
one carrot, cut into thin sticks
a bunch of chives, green onions or scallions, chopped in long pieces
a splash of balsamic vinegar
about a cup of heavy cream
dijon mustard
about a cap-full of Bailey's Irish Cream (or Carolan's)
Season the salmon with salt and pepper. Spread a little dijon mustard on one side of each fillet and press a little of the shredded potato down on the mustard side. Season the potato with salt and pepper.
Heat about one tablespoon of butter and one tablespoon of olive oil in a hot pan (oil first, then butter. It's ready for the fish when the butter settles down) Put in the fish, potato side down. Season the bottom side of the fish with salt and pepper.
When the potato is brown and crispy, take the fish out of the pan, and put it in a baking dish, potato side up. Put it in a 400-degree oven until fish is done, about 10-12 min. depending on the size of the fillets.
In the meantime...
Put a little more butter in the pan the fish just came out of and put in the cabbage and carrot. Season with salt and pepper. Allow the cabbage to soften a bit (you don't want mush, but you don't want it too crunchy either). Add the vinegar and allow it to cook away almost entirely. Add the cream, a small spoonful of dijon, and the Bailey's and reduce the heat to med/low. Allow the cream to thicken to sauce consistency and add the chives/green onions/scallions.
Serve the fish on a bed of cabbage, and spoon the cream sauce over the top.