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by Chef Paul Short, Madison Area Technical College Culinary Arts Chef Instructor
From our 2009 Wollersheim Winery Open House

INGREDIENTS
4 6oz. pieces fresh salmon fillets

For the Crust
1 cup japanese bread crumbs
1 tablespoon dried chipotle powder
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
salt to taste
pepper to taste
1/8 cup olive oil
1/8 cup olive oil for sautéing fish

For the Dijon Dressing
1/2 cup Prairie Blush
2 tablespoons dijon mustard
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
1/2 cup olive oil
Fresh Greens, about 1/2 cup per fish serving

For the Prairie Fumé Beurre Blanc
1/2 cup Prairie Fumé
1 tablespoon chopped shallots
1/2 lb. unsalted butter, cold, cut in small pieces
Salt to taste
Pepper to taste

PREPARATION
1. Combine the entire crust ingredients together, rub with hands to make sure there are no lumps. Rub salmon fillets with crust ingredients thoroughly. Set salmon aside.
2. Combine all of the Dijon dressing ingredients except the olive oil and greens. Slowly whisk in the olive oil to the Dijon ingredients. Just before serving the salmon, dress the greens with dressing and serve salad with salmon when salmon is finished.
3. In a medium size sauce pot pour Prairie Fumé and add chop shallots, place over medium heat and reduce to almost dry. Slowly whisk cold butter pieces into reduced wine until all of the butter has been added and the beurre blanc is of sauce consistency; it should coat the back of the spoon lightly.
4. Heat up a large sauté pan over medium heat with olive oil. When oil is hot, place crusted salmon in pan and sauté salmon to a golden brown, approximately 4-5 minutes per side.
5. Place salmon on a piece of toweling and pat dry. Place a small amount of beurre blanc on plate. Place salmon on beurre blanc. Dress greens lightly with Prairie Blush dressing. Place dressed greens next to salmon. Add a small amount beurre blanc over top of the salmon and serve.

SERVES FOUR