http://www.lovellsoflakeforest.com/recipes/fish http://www.lovellsoflakeforest.com/recipes/fish/wild-king-salmon-with-a-ragout-of-baby-spinch-and-shiitake-mushrooms-red-and-yellow-pepper-coulis-with-chive-oil Wild King Salmon with A Ragout of Baby Spinch and Shiitake Mushrooms Red and Yellow Pepper Coulis with Chive Oil Serves 6 6-6oz Salmon Filets, skinned and de-bone 2oz Olive Oil 6ea Slices of Bacon, Diced 2cup Baby Spinch, stems remove 1cup Shiitake Mushrooms, sliced 3oz Unsalted Butter 12oz Red Pepper Coulis 12oz Yellow Pepper Coulis 6oz Chive Oil Using a non-stick pan, lightly season the salmon and sear one side in the pan with the olive oil. Flip the fish over and place into a 350-degree oven until medium. Using a non-stick pan, start to sauté the bacon. When the bacon is almost done add in the shiitake mushrooms and spinach. Season with salt and pepper. Add a little knob of butter to finish the ragout. Red Pepper Coulis 4ea Red Pepper, Diced and remove seeds 1cup Water 2tea Cornstarch slurry Lemon, Salt and Pepper to Taste Using a blender, puree the red peppers till smooth and strain. Place in a sauté pot and bring to a boil. Add the cornstarch slurry to thicken and then strain thru fine mesh strainer. Add lemon juice, salt and pepper to taste. Yellow Pepper Coulis 4ea Yellow Pepper, Diced and remove seeds 1cup Water 2tea Cornstarch slurry Lemon, Salt and Pepper to Taste Using a blender, puree the yellow peppers till smooth and strain. Place in a sauté pot and bring to a boil. Add the cornstarch slurry to thicken and then strain thru fine mesh strainer. Add lemon juice, salt and pepper to taste. http://www.lovellsoflakeforest.com/recipes/fish/wild-king-salmon-with-a-ragout-of-baby-spinch-and-shiitake-mushrooms-red-and-yellow-pepper-coulis-with-chive-oil Thu, 31 Jul 2008 07:53:05 -0500 http://www.lovellsoflakeforest.com/recipes/fish/shrimp-creole-infused-with-spanish-saffron-jumbalaya-rice-with-pico-de-gallo-micro-arugula-and-flower-peddles Servings 4 http://www.lovellsoflakeforest.com/recipes/fish/shrimp-creole-infused-with-spanish-saffron-jumbalaya-rice-with-pico-de-gallo-micro-arugula-and-flower-peddles Thu, 31 Jul 2008 12:15:26 -0500 http://www.lovellsoflakeforest.com/recipes/fish/red-wine-poached-halibut-with-mushroom-fricassee-summer-grains-sauted-spinach-and-red-wine-veal-reduction Red Wine Poached Halibut with Mushroom Fricassee Summer Grains, Sauted Spinach and Red Wine Veal Reduction Serves 4 32oz Halibut, cut into 4 equal portions 1ea Garlic Clove 1sprig Thyme, fresh 8oz Red Wine Remove the skin from the halibut and cut into 4 equal portions. Place the fish in a non-stick pan and lightly salt and pepper. Pour the wine in the pan; add the garlic clove and thyme. Bring to a simmer on the stove cover with foil and place in an oven at 400 degrees until done, about 8 minutes. Mushroom Fricassee 2lbs Crimini Mushrooms, de-stemmed and small diced 1oz Shallots, small diced 1oz Unsalted Butter 1tbl Fresh garlic, mince 1oz Chives, small diced 1oz Parsley, chopped 2tbl Fresh Thyme, mince 2oz Natural Veal Reduction 2oz Crème Frìache Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed. Red Wine Veal Reduction 2ea Onion, med size, rough chopped 1ea Carrot, peeled and chopped 2cups Red Wine 2ea Bay Leaves 1tbl Whole peppercorns 4oz Red Current Jelly 8oz Veal Demi Glace Salt and Pepper to taste Using a medium saucepan, reduce the red wine with the onion, carrot, bal leaves and peppercorns to almost dry. Add in the demi glace and the red current, reduce by one-half. Strain thru a fine china cap and place back on the stove. Bring to a simmer and remove any impurities that come to the surface. Season to taste. http://www.lovellsoflakeforest.com/recipes/fish/red-wine-poached-halibut-with-mushroom-fricassee-summer-grains-sauted-spinach-and-red-wine-veal-reduction Thu, 31 Jul 2008 11:51:31 -0500