RECIPE OF THE MONTH

Char Grilled Atlantic Salmon with Saffron Tomato Broth

For Broth:

10 oz. Fish Broth
1 ea. Lobster Body if available
.5 tsp. Olive Oil
2 ea. Plum Tomatoes – cut into quarters
.25 tsp. Saffron
.25 tsp. White Wine
Salt and Pepper to Taste

In sauce pot, sweat (cook in oil over low heat) the lobster body and tomatoes until soft. Add saffron and white wine and simmer for two minutes. Add fish stock and simmer ten minutes, strain and season.

For Saffron Rouille:

.5 tsp. Saffron
2 ea. Clove Garlic
1 ea. Small Onion – peeled
2 ea. Plum Tomatoes – peeled
1 ea. Potato – peeled
2 tbs. Olive Oil
.25 c. White Wine
2 ea. Egg Yolks
.25 c. Olive Oil

In sauce pot, sweat all vegetables until soft. Add white wine, saffron and cover. Simmer another ten minutes. Cool and place into food processor. Add two eggs and slowly add olive oil until smooth and mayonnaise-like. Season to taste. Place onto grilled sliced French Bread.

For Grilled Salmon:

2 ea. 6 oz. Fillet of Salmon
.75 tbs. Olive Oil
Salt and Pepper to Taste
Season and oil Salmon. Place on grill and cook approximately three minutes on either side. Serve over summer vegetables, the saffron tomato broth and a side of grilled baguettes topped with rouille.