WILD KING SALMON

 

WILD KING SALMON RIESLING

(SERVES 2)

 

12 Oz.          Salmon, broiled (2 ea. 6 oz.)

8 oz.            Fish Broth

6 oz.            Otter Cove Wines Riesling

2 ea.            Large Artichoke bottoms, braised

4 oz.            Tomato puree

4 leaves        Fresh Sorrel

2 oz.            Butter

2 oz.            Virgin Olive Oil

 

Procedure:

1. Put Riesling and fish broth in a saucepan and bring to a boil. Add tomato puree and reduce by one-half, then add butter slowly, stirring constantly.
2. Place artichoke bottoms on pie pan and pour olive oil over artichoke bottoms. Place in 350* oven for 15 minutes.
3. Salmon should be broiled to your preference. Place salmon on serving plate. Cover the salmon with the sauce and place the artichoke bottoms next to the salmon.
4. Garnish top of salmon with sorrel leaves.

 

Recommended wine: Riesling

 

 

Note: you can buy fish broth or make it from scratch

 

Recipe:

1 lb            Fish bones

½ Gln         Water

1 ea.           Onion

2 ea.           Carrots

2 ea.           Celery Stalks

3 ea.           Whole Bay Leaves

1 ea.           Whole Lemon

1 Tsp          Mixed Pickling Spice

1 Cup         Otter Cove Wines Chardonnay

 

 

Chef Bert Cutino, CEC, AAC, HOF

Certified Executive Chef, American Culinary Federation

Co-Founder/COO, The Sardine Factory Restaurant

Monterey, CA  93940

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