Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Grilled Salmon w/Truffle Madeira Sauce

This delicious recipe for grilled salmon and truffle madeira sauce was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.


Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer77 Times Printed

Prep Time: 20 | Cook Time: 25 | Ready In: 45
Ingredients: Print   Add to cart
US Metric

•4 Filet of Salmon about 6-8 OZ each clean and remove pin bones
•4 cups mashed potato
•½ lb Asparagus blanched
•½ lb King oyster mushroom slices
•1 tablespoon vegetable oil
•2 tablespoon of white wine or chicken stock
•Salt and pepper to taste
•1 cup truffle Madeira Sauce

Madeira Sauce
•1 cup Madeira wine
•2 cups veal stock
•1 tablespoon chopped truffle
•½ cup butter

Veal Stock   
•2 lbs veal bone Roasted in the oven at highest heat for 30 minutes (this will give nice brown color your stock
•2 cups red wine
•10 cloves garlic
•5 cloves shallot
•1 cup onion dices
•1 cup carrot dices
•½ cup celery dices
•2 bay leaves
•½ tablespoons black pepper
•4 spring fresh thyme

Order Chef Chai's Cookbook

Click to order Chef Chai's Cookbook


Cooking Process:
  • Season the fish and season with salt and pepper, grilled about 3 minutes on each side or until the fish are cooked.
  • In a hot pan with medium high heat add oil and mushroom and cook for couple minutes or until the mushroom turn to a light brown, drizzle with white wine or chicken stock add asparagus and season with salt and pepper
  • For plating add one scoop of mashed potato and sautéed mushroom and asparagus top with grilled salmon and sauce, garnish with fresh herb.

Madeira Sauce

  • Combine veal stock and Madeira wine, bring to a boil and reduce to one cup, turn the heat off and whip in butter, set aside and keep warm.

Veal Stock   

  • Add roasted veal bones and fill with red wine and hot water until the veal bone submerse with about six inches of water on top, bring to a boil and remove all the scum.
  • Add all the remaining ingredients and season with salt let it simmer for a minimum of 3-4 hours keep add more water if need.
  • At the end you should make about 10-15 cups veal stock 

Comments:

UA-24244452-1