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INGREDIENTS
Norwegian Salmon fillets, 8 oz.
Garlic, finely chopped
Prepare horseradish
Pink champagne
Heavy cream
Salt and pepper
Yellow squash, julienne
Zucchini, julienne
Carrots, julienne
Potatoes, peeled, shredded
Cornstarch
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WEIGHTS
96 oz.
1 ½ oz.
2 oz.
24 oz.
24 oz.
----
18 oz.
18 oz.
18 oz.
36 oz.
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MEASURES
12
each
¼ cup
2 Tbsp.
6 cups
3 cups
to taste
6 cups
6 cups
6 cups
12 cups
1 ½ cups |
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PROCEDURE
- To prepare
the champagne cream, sauté garlic and horseradish. Deglaze
with champagne, add cream and reduce and thickened. Season with
salt and pepper. Hold warm.
- To prepare
the vegetable spaghetti, sauté vegetables until tender.
Season to taste. Cool and reserve.
- To prepare
each potato-crusted salmon fillet, combine 3 oz. potatoes and
2 Tbsp. cornstarch. Mix well. Top one salmon with potato mixture
and pan-sear potato side down until potatoes are golden brown.
Turn fish and cook to desired doneness.
- For each
serving, place 4 ½ oz. vegetable spaghetti in the center
of a plate. Top with one potato-crusted salmon and drizzle 3 oz.
reserved champagne sauce over the top
12
Servings
Nutrition
per serving: Calories: 830
Total Fat: 41 g
Carbohyderates: 53g
Cholestrol: 205mg
Fiber: 5g
Sodium 170mg
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