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6 rectangular slices of salmon 6 rectangular slices of Mahi_Mahi 10 oz of sauteed spinach 3 oz honey 1 tbsp cracked balck pepper 2 oz butter 1/2 cup beurre blanc 10 oz of cooked grits 2 tbsp pesto 1/2 red bell pepper julienne 1/2 green bell pepper julienne 1/2 yellow bell pepper julienne 1 pinch basil salt and pepepr
Build the Napoleons with 1 slice of fresh salmon, top with a slice of Mahi_Mahi, one layer of spinach, top with a slice of fresh salmon and a slice of Mahi_Mahi, a layer of spinach; and finish with a slice of Mahi-Mahi and a slice of fresh salmon. Repeat for the second Napoleopn.
Cook Napoleons in a saute pan with the butter, under cover and low heat.
Cook the grits (1/3 cup grits for 2 cups water). Add pepper and salt and 1 oz of butter and 2 tbsp. of pesto. Cook until thick and tender and reserve in a small square pan
Sautee julienne peppers in 1 oz butter with salt and pepepr and the pinch of basil until tender, but not over-cooked.
INGREDIENTS for Beurre Blanc Sauce
1/2 cup white wine 1 small chalotte 1/2 cup heavy cream 1 pinch cayenne pepper 1 pinch salt 4 oz room temp. butter
In a sauce pan, pour white wine and add julienned challotte
Add salt and cayenne pepper, reduce to 1/3, add the cream and reduce to 1/3
Take pan off the fire and add the room temp butter a little at a time.
Pass through a sieve and reserve
ASSEMBLE THE PLATE
Pour the beurre blanc on the fish side of the plate
Place the cooked Napoleon on top
Place grits on the top right
Place the pepper chiffonade on the left top
Finish decorating the plate as you wish, and serve immediately.