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1 6 oz Boneless Salmon Steak Cut 1" Thick
1 Tbls Butter
1 Tbls Brandy
Olive Oil
2 tsp Brown Sugar
1 Medium Beet, Pureed
1/4 Cup Leek, Shredded
2 Tbls Beurre Blanc
Parsley, Chopped
1/4 Cup Acorn & Butternut Squash, Diced
Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Blanc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently.
Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon.
Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot.
1 Tbls Butter
1 Tbls Brandy
Olive Oil
2 tsp Brown Sugar
1 Medium Beet, Pureed
1/4 Cup Leek, Shredded
2 Tbls Beurre Blanc
Parsley, Chopped
1/4 Cup Acorn & Butternut Squash, Diced
Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in the olive oil until cooked through. Puree the beet and combine with the Beurre Blanc. Dice the squash. Saute the squash in butter until tender. Heat the brandy gently.
Dissolve the brown sugar in the brandy. Add the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon.
Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with chopped parsley. Serve hot.
