Recipes Home
Show:
Chef At Home
Category:
Main Course
Ease of Cooking:
Easy
Yields:
4 Servings
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Cornmeal Crusted Salmon With Basil Mussel Broth
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Ingredients:
2 pounds of mussels, de-bearded
1 cup of Riesling or other white wine
1/2 cup of whipping cream
1/4 cup of prepared basil pesto
1 cup of fine cornmeal
1 tablespoon of paprika
salt and pepper
4 six-ounce salmon filets, skin off
3 tablespoons of corn oil |
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Method:
Put mussels in a large pot over medium-high heat with the wine and cream. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.
Place cornmeal, paprika, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won't adhere as well to the natural moisture of the fish. The bag cuts down on clean up! Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won't sear. Don't worry it won't absorb the oil, better too much than too little! Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it. |
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