| Yield:
4 servings
4
x 5 ounce salmon steaks
2 each green and white asparagus, cooked
4 spring roll wrappers
8 mint leaves
1 Tablespoon melted butter
2 Tablespoons olive oil
Brush
each wrapper with butter. Place 2 mint leaves in each wrapper. Place a
salmon steak together with the cooked asparagus inside each wrapper. Sear
in olive oil.
Tomato
Mustard Jam
Yield:
about 6 cups
8
tomatoes, seeded
8 shallots
8 garlic cloves
1 Tablespoon honey
1 cup olive oil
3 Tablespoons mustard oil
2 basil leaves
2 sprigs tarragon
2 dried chile peppers
2 white peppercorns
1 teaspoon salt
Zest from 2 limes
Place
all the ingredients into a pot and cook slowly for about 45 minutes.
Pine
Nut Hollandaise
Yield:
3 cups
1
cup pine nuts
½ cup pine nut oil
4 egg yolks
½ teaspoon champagne vinegar
Juice from ½ lime
1½ cups extra virgin oil
To
make the pine nut hollandaise, bring the pine nuts and the extra virgin
olive oil up to a simmer until the nuts are golden brown. Whisk the egg
yolks in a bowl with the vinegar and lime juice. Pour in the pine nut
oil slowly to form an emulsion. Keep the hollandaise warm in a bowl in
a bain-marie.
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