Norwegian Salmon with Fennel Confit, Pommes Frites, Sweet Shallot Port Beurre Rouge, and Lobster Mushrooms

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Norwegian Salmon with Fennel Confit, Pommes Frites, Sweet Shallot Port Beurre Rouge, and Lobster Mushrooms

About the Recipe:  Pan grilled salmon is elegantly served with a drizzle of beurre rouge with shallots and a sprinkle of sautéed lobster mushrooms.  Add a fragrant fennel confit and some crisp potato pommes frites as sides.  Pour that chilled wine, and you are so ready for one special dinner celebration.

What is Beurre Rouge?

Beurre Rouge is a colorful sibling, of other Beurre melting clarified butter sauces and made with a combination of red wine vinegar and red wine, which give the sauce a nice tang.

What is a Confit?

Fruits or vegetables that are cooked until tender in a seasoned liquid.

Recipe inspired by:  Chef de Cuisine Chef Ramiro Velasquez has been working at Carlos, a fine dining restaurant in Highland Park for 17 years. He is a skilled chef in contemporary French cuisine. Ramiro received the top food rating for Chicago area restaurants in the 2006-07 Zagat Survey’s Chicago edition.

http://www.chicagobotanic.org/chef/chefrecipes/ramirovelasquez

pdf for Copy of Recipe Norwegian Salmon with Fennel Confit, Pommes Frites, Sweet Shallot, Port Beurre Rouge, and Lobster Mushrooms

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