Comments on: SOME SAINTS FOR MARCH http://novena.com/2009/02/28/some-saints-for-march/ Just another WordPress.com weblog Wed, 18 Aug 2010 20:48:38 +0000 hourly 1 http://wordpress.com/ By: Dining With The Saints « Sandradi’s Blog http://novena.com/2009/02/28/some-saints-for-march/#comment-280 Dining With The Saints « Sandradi’s Blog Tue, 16 Mar 2010 15:57:44 +0000 http://novena.com/?p=241#comment-280 [...] Baked Salmon with White Wine, Cream, and Capers (Serves four) A 2 1/2 pound piece of wild salmon fillet (a thick center cut), skinned Unsalted butter ½ cup dry white wine 1 large shallot, very thinly sliced Salt Freshly ground black pepper A few big scrapings of freshly ground nutmeg ½ cup of heavy cream The grated zest from 1 small lemon A palmful of small capers, rinsed A few large dill sprigs, chopped Preheat the oven to 350 degrees. Lightly butter the bottom of a large baking dish (one that gives the salmon a little room to breath, about 2 inches on all sides is perfect). Place the salmon in the dish and pour on the white wine. Season it with salt, black pepper, and the nutmeg. Scatter on the shallots and dot the top with small pieces of butter. Cover with foil and bake until the salmon is just tender and still a little pink at the center, about 15 minutes or so (it should flake at the thinner ends but still be a bit pink at the thickest point). Take the salmon from the oven and gently, with a large, long spatula, transfer it to a warmed serving platter. Cover it with aluminum foil to keep it hot. Place the baking dish with the salmon cooking juices over a high flame and boil the juices down until you have about 3 tablespoons. Add the cream and the lemon zest and boil that down until it’s reduced by about ½, adding a little salt and fresh black pepper. Strain the cream sauce and pour it over the salmon. Scatter on the capers and the dill. Serve right away.   Written by Erica De Mane, chef and food writer. Check out her blog at www.ericademane.com    Novena to Saint Patrick  [...] [...] Baked Salmon with White Wine, Cream, and Capers (Serves four) A 2 1/2 pound piece of wild salmon fillet (a thick center cut), skinned Unsalted butter ½ cup dry white wine 1 large shallot, very thinly sliced Salt Freshly ground black pepper A few big scrapings of freshly ground nutmeg ½ cup of heavy cream The grated zest from 1 small lemon A palmful of small capers, rinsed A few large dill sprigs, chopped Preheat the oven to 350 degrees. Lightly butter the bottom of a large baking dish (one that gives the salmon a little room to breath, about 2 inches on all sides is perfect). Place the salmon in the dish and pour on the white wine. Season it with salt, black pepper, and the nutmeg. Scatter on the shallots and dot the top with small pieces of butter. Cover with foil and bake until the salmon is just tender and still a little pink at the center, about 15 minutes or so (it should flake at the thinner ends but still be a bit pink at the thickest point). Take the salmon from the oven and gently, with a large, long spatula, transfer it to a warmed serving platter. Cover it with aluminum foil to keep it hot. Place the baking dish with the salmon cooking juices over a high flame and boil the juices down until you have about 3 tablespoons. Add the cream and the lemon zest and boil that down until it’s reduced by about ½, adding a little salt and fresh black pepper. Strain the cream sauce and pour it over the salmon. Scatter on the capers and the dill. Serve right away.   Written by Erica De Mane, chef and food writer. Check out her blog at http://www.ericademane.com    Novena to Saint Patrick  [...]

]]> By: sandradi http://novena.com/2009/02/28/some-saints-for-march/#comment-6 sandradi Mon, 02 Mar 2009 15:57:37 +0000 http://novena.com/?p=241#comment-6 Will you be putting up any St. Patrick's day recipes? I'm really sick of corned beef and cabbage. I've heard in Ireland they make salmon. That sounds really good. Got any good Irish salmon recipes? Maureen De Mane Will you be putting up any St. Patrick’s day recipes? I’m really sick of corned beef and cabbage. I’ve heard in Ireland they make salmon. That sounds really good. Got any good Irish salmon recipes?

Maureen De Mane

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