By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Step One


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


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


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


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.