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      Breaded Gulf Coast Salmon with Lemon Butter Sauce

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      • 4 6oz. Salmon fillets (raw)
      • leeks (1/2 stalk cut into long thin strips)
      • mushrooms (8 medium sliced)
      • fennel (1/2 whole fennel sliced)
      • garlic, 3 cloves minced
      • salt and pepper to taste

      Brush salmon with mixture of butter melted and house seasoning. SauteƩ in enough oil (about 1/4 inch). In separate sauteƩ pan cook remaining ingredients 3-4 minutes.

      Sauce

      • 2 cups heavy cream, reduced by half
      • 2 tsp Pernod liqueur
      • salt and pepper to taste
      • 1 oz. white wine
      • 1 link andouille or smoked sausage cut into 1/4 inch disk.

      Then quartered. Render grease. Add to sauce. Whisk until sauce coats back of spoon. If you need to thicken, whisk in blonde roux until correct consistency is achieved.

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