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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALMON-CLAUDE-P" "M" "5/19/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SALMON CLAUDE POSTEL" "\fIsaumon Claude Postel\fP, salmon covered with a slice of smoked salmon, saut\*(e'ed, and served with a \fIbeurre blanc\fP sauce of shallots, sherry, cream and butter"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Claude Postel is a Montreal chef, with an eponymously-named restaurant.
.PP
From web site of "recettes de saumon d'atlantique": 
http://www.geocities.com/Yosemite/9758/saumon.htm.
Also shrimp, caviar, and mussel recipes, in French or English.
The several hundred recipes were collected by Gilles Bernatchez,
of the Gasp\*(e', Quebec.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan with cover"
.IG "" "sauce pan"
.sp
.IG "4" "shallots,"
chopped
.IG "1 glass" "sherry,"
about 8 ounces
.IG "1/3 lb" "sweet butter,"
150 grams
.IG "1/4 cup" "cream,"
50 grams
.IG "" "juice of 1/2 lemon,"
.IG "" "salt, pepper,"
to taste
.sp
.IG "4 slices" "fresh Atlantic salmon,"
not too thick
.IG "4 slices" "smoked salmon,"
thin
.IG "" "salt, pepper,"
to taste
.IG "" "butter"
.sp
.IG "2 tsp" "parsley,"
finely chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
In the saucepan, cook the chopped shallots in the sherry over medium-high
heat, reducing the liquid nearly to dryness.
Incorporate the cream and the butter, cut into small pieces.
Season lightly with salt and pepper.
Reduce over medium-high heat, making sure that there is no burning at the
edges,
until the sauce naps a spoon well.
Add the lemon juice in small portions, to taste.
Reserve the sauce, keeping it warm.
.SK 2
Lightly season with salt and pepper both sides of the fresh salmon slices.
Place a slice of smoked salmon on the top of each slice of fresh salmon.
Saut\*(e' 3 minutes over high heat in a lightly buttered pan.
(The salmon is not done at this point.)
.SK 3
Meanwhile, divide the sauce between four warm plates.
As soon as each salmon filet has turned a light rose color, it is done and
can be plated on top of the sauce.
Garnish with chopped parsley.
Serve immediately.
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The smoked salmon should be used sparingly as it can overpower the more
delicate taste of the fresh salmon.
.PP
Additional garnishes: lemon slice, capers....
.PP
The fresh salmon slice, if not thin, 
may have to be cooked slowly over low heat, perhaps covered,
or alternatively,
saut\*(e'ed on one side, then turned, the smoked salmon slice put in place, and
saut\*(e'ed on the other side until done.
The smoked salmon should not have direct contact with heat, which would
change its flavor.
.PP
The order of addition of the ingredients in making the sauce is unusual and
can be altered.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
need for care in attractive trimming of salmon, and in its cooking.
.I Time:
1 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 3.2//EN">
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<HEAD>
   <TITLE>Saumon Claude Postel</TITLE>
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   <META NAME="Author" CONTENT="Gilles Bernatchez">
   <META NAME="KeyWords" CONTENT="saumon,salmon,fishing,pche,shrimp,crevettes,fruits de mer,seafoods,">
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<BODY BACKGROUND="scale.jpg" BGCOLOR="#FF8080" TEXT="#000000" LINK="#000080" VLINK="#800080" ALINK="#FF0000"><H1 ALIGN=CENTER>Saumon Claude Postel</H1>
<FONT SIZE=2 FACE="Arial">


<UL>
<LI>4 tranches de saumon frais, de l'Atlantique </LI>

<LI>4 tranches de saumon fum&eacute; </LI>

<LI>4 &eacute;chalotes fran&ccedil;aises </LI>

<LI>1 verre de sherry [peut &ecirc;tre remplac&eacute; par du porto]</LI>

<LI>150 g de beurre doux</LI>

<LI>50 g de cr&egrave;me &agrave; 35% </LI>

<LI>jus de 1/2 citron </LI>

<LI>2 pinc&eacute;es de sel </LI>

<LI>1 pinc&eacute;e de poivre du moulin</LI>

<LI>2 c. &agrave; coupe de persil hach&eacute; fin </LI>
</UL>

<P><B>&Eacute;tape 1</B></P>

<UL>
<P>Hacher les &eacute;chalotes et les faire cuire dans le sherry, jusqu'&agrave;
r&eacute;duction &agrave; sec. </P>

<P>Incorporer la cr&egrave;me et le beurre, coup&eacute; en tr&egrave;s
petits morceaux. </P>

<P>Saler et poivrer. </P>

<P>Faire r&eacute;duire &agrave; feu vif en faisant attention &agrave;
ce que le feu ne br&ucirc;le pas les bords de la casserole. </P>

<P>Ajouter le jus de citron et r&eacute;server au chaud. </P>
</UL>

<P><B>&Eacute;tape 2</B></P>

<UL>
<P>Sur chaque tranche de saumon frais, placer une tranche de saumon fum&eacute;.
</P>

<P>Faire cuire trois minutes, dans une grande sauteuse beur&eacute;e au
pinceau. </P>
</UL>

<P><B>&Eacute;tape 3</B></P>

<UL>
<P>Verser la sauce, bien chaude, dans quatre grandes assiettes ti&egrave;des.</P>

<P>Lorsque la premi&egrave;re tranche de saumon commence &agrave; devenir
d'un blanc ros&eacute;, la cuisson est termin&eacute;e.</P>

<P>La mettre sur la sauce. </P>

<P>Parsemer de persil hach&eacute;, tout autour.</P>

<P>Servir et d&eacute;guster aussit&ocirc;t.</P>
</UL>
<A HREF="saumon.htm"><IMG SRC="wd16.gif" BORDER=0 WIDTH=118 HEIGHT=69> Retour au menu de saumon</A></font>
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