Salmon in Rice Paper by Hilton Capitol Center - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Salmon in Rice Paper by Hilton Capitol Center

Tuesday, August 15, 2006

Yield: 4 Servings

INGREDIENTS

2 ½ lbs   Fresh Salmon Filet, Skin Off in 10 ounce Portions
1 pt   Extra Virgin Olive Oil
1 bunch  Fresh Thyme, Picked
4 oz   Capers
8 sheets  Rice Paper
2 oz   Dill Oil
6 oz   Saffron Crème


PROCEDURE

  • Combine olive oil, onion, thyme, capers and salmon;  Marinate for at least one hour.  (can be as long as overnight.) 
  • Re-hydrate rice paper in tepid water.
  • In re-hydrated rice paper, place a small amount of marinade aromatics (thyme, onion, caper) and then place salmon filet on top of aromatics.  Wrap fish in rice paper as to completely enclose the fish.  Repeat until all fish is wrapped.
  • Pre heat oven to 375 degrees.
  • Place pouches in a hot sauté pan and sear until lightly browned, turn over and place in 375 degree oven to finish.  About 7 minutes, depending on your oven.
  • Plate and garnish with dill oil and saffron cream.


Saffron Cream

INGREDIENTS

12 0z  Heavy Whipping Cream
6 threads  Saffron

PROCEDURE

  • In a heavy saucepan over medium heat, combine heavy cream and saffron and reduce by half.
  • Cool and reserve.

Dill Oil

INGREDIENTS

4 springs  Fresh Dill
2 oz   Extra Virgin Olive

PROCEDURE

  • In a blender, combine dill sprigs and oil for 2 minutes.
    Remove and reserve.
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