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By Master Chef Robert Sturm, Custom Foods, Chicago, IL.
Step One
Ingredients:
2 tbls. Shallots
1cup + 1 tbls. Butter
1/2 cup Chablis Wine
1/2 cup Orange Juice
1/4 cup Heavy Cream
TT Salt
TT White Ground Pepper
1/2 tspn. Dill (fresh, chopped)
1/4 cup Tomato (peeled, brunoise)
1/2 cup Shrimp
Procedure:
Saute shallots until tender. Deglaze with wine. Add orange juice. Bring to a boil. Reduce to 2 oz. Add cream. Bring to a boil. Turn off heat. Monte in butter. Stir in dill, tomato and shrimp. Season to taste. Reserve.
Step Two
Ingredients:
1 – 6 oz Salmon Steak
As needed Vegetable Oil
TT Salt
TT Pepper (blend, fresh ground)
4 oz. Rice Pilaf (cooked)
4 oz. Vegetable Medley
1 Dill Sprig
Procedure:
Season salmon with oil and spice. Saute in HOT cast iron skillet until medium done. Place rice in center of plate. Top with salmon. Napé with sauce and shrimp. Garnish with vegetables and dill.
