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Catch Your Own Salmon At Funny Moose Lodge
Escalopes of Salmon with Rhubarb
Ingredients:
11 Oz. of fresh salmon
2 Oz. rhubarb
2/3 Oz. butter
3/4 Cup heavy cream
14/ Cup water
Salt and pepper
To Serve 4:
Cut the salmon into four equal parts, about 3 ounces each. Wash
and slice the rhubarb into 2 inch sticks.
Melt the butter in a frying pan. Add the rhubarb, water, salt
and pepper, and saute for about five minutes.
Add the cream and allow it to thicken a little. At the same
time warm up a non-stick frying pan. When it is
good and warm, fry the salmon slices with a little salt and pepper for a
few seconds on each side.
(They should not be thoroughly cooked). Place on heated plates and
decorate with the rhubarb and little
of the sauce.
Serve with a Montrachet, or fine exclusive white wine with a
well-developed aroma, such as Hermitage
or Graves.
Bon Appetit!
Gualtiero Marchesi,
Milano, Italy
 
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