This is a lengthy and involved recipe, but the results are stunning.
7 Tbsp olive oil
1 large onion, sliced
2 cups dry red wine
2 cups beef broth
8 fresh thyme sprigs
2 bay leaves
1/4 cup unsalted butter, cut into small pieces
1 lb orzo
6 shallots, minced
1 lb mushrooms, sliced
5 cups chicken broth
1/2 cup whipping cream
2 Tbsp chopped fresh tarragon
6 5-ounce skinless boneless salmon fillets
- Heat 2 Tbsp oil in heavy large saucepan over medium heat. Add onions; sauté 5 minutes.
- Add wine, beef broth, thyme, and one bay leaf. Boil until liquid is reduced to one cup, about 35 minutes. Strain sauce into a small saucepan.
- Preheat oven to 350 F. Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
- Heat 2 Tbsp oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes.
- Add mushrooms; sauté until golden, about 10 minutes.
- Add orzo, chicken broth, and bay leaf. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes.
- Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper.
- Heat 3 Tbsp oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side.
- Bring sauce to a simmer. Add butter; whisk just until melted. Season with pepper.
- Spoon orzo onto plates; top with salmon and serve with sauce.
Bon Appetit, issue unknown although the recipe comes from Asterix & Obelix, wherever that is.
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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson