Travel Reference
In-Depth Information
14
14
Season salmon fillets with salt, pepper, and remaining
tarragon if you want. Sauté in a pan with oil for 3 min-
utes on each side over medium-high heat. While the
fish is cooking, warm the artichokes in about 8 ounces
of the cooking liquid.
8 6-ounce salmon fillets, such as
Copper River
1 pint teardrop or grape tomatoes
(3-4 per plate)
Meanwhile, drop your raviolis into soft boiling water
with salt for 1-2 minutes. When done, remove from
water and place in a bowl with a little olive oil and
season. Keep warm. Re-warm your chanterelles in pan
until hot and add tomatoes. Cook for one minute more.
Check seasoning and add herbs if desired.
1 pint Barigoule sauce
2-3 tablespoons of sweet butter
1 cup micro greens or herb salad
In dinner bowls, place the artichokes, chanterelles,
and tomatoes attractively on bottom. Place the salmon
neatly on top.
Next, place the ravioli on the salmon. Take the Bari-
goule sauce
(reduce if necessary) and add 2-3 table-
spoons of sweet butter. Incorporate and neatly nap
around the fish and vegetables. Garnish with micro
greens or herb salad and serve.
