1915 'C' Chain Bridge Road
McLean, Virginia 22102
703-827-8833
Chef Thierry Roboullet
Salmon Provencale
Ingredients:
1) 2 pounds of Salmon Filet
2) 1 oz. Green Onions
3) 2 oz. Quartered Mushrooms
4) 1 tsp. Olive oil
5) 3 oz. butter
6) 1 clove Garlic (shaved)
7) Salt and Pepper
8) 1 oz. Basil (sliced)
9) 1 oz. Pastis
Cooking Procedures:
1) Place oil and butter
into a sauce pan or
square pan and melt over heat.
2) Add mushrooms, green
onions, and garlic
...then saute for five minutes.
3) Add pastis and reduce
for five minutes.
4) Add salmon and half
of basil and cook
until the salmon is done.
5) Add salt and pepper
to taste and serve
with beurre blanc or fish sauce.
Ingredients:
1) 1 small onion
2) 1 clove garlic
3) 1 cup of conventional
rice
4) 2 cups water
5) 1/2 cup red pepper
6) 1/2 cup green peas
7) Pinch saffron thread
8) Salt and Pepper
9) Chicken Base (optional)
Cooking procedures:
1) In a saute pan, saute
onions and garlic
with olive oil.
2) Add rice and mix well
to coat rice with
oil (1 minute)
3) Add boiling water,
saffron, black pepper
and salt...and bring to a boil.
4) Reduce heat to simmer
and cover. Cook
approximately 15 to 20 minutes.
5) Add green peas and
red peppers.
