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Chinook Recipe

Ingredients

How to make it

  • Saute garlic in olive oil until see through,but,not allowing it to become golden in color.
  • Add the Anise Liqueur,and White Wine...Reduce by three fourths,ensuring the much enriched flavor.
  • Add the heavy cream,simmer until this can coat the back of a spoon.
  • Remove from heat and whisk in the fresh butter cubes,only one or two at a time.
  • You much keep whisking so as not to allow the sauce to break.
  • Add the fresh thyme,sea salt and pepper,to your taste.
  • Now...place your sauce in a warm...not hot place,until ready to use with your wonderful Chinook.
  • Season the Salmon with sea salt and fresh ground black pepper.
  • You want your oil to barely be smoking,add the Chinook and cook until the first side is nice and golden in color...turn, and do the other side just as nicely...You want this medium rare.
  • Place salmon in a greased baking pan.
  • Spread the horseradish over the Chinook...the more you use the spicier it gets.
  • Sprinkle the panko over each,coating the horseradish.
  • Bake at 450 degrees until golden brown and salmon is cooked through.
  • Lay your Chinook down and gently pour your Buerre Blanc around this delicious fish...Buerre
  • Blanc is a Hot Butter Sauce...which is,Fresh Butter,White Wine,Grey Shallots...Reducted down to a deep smooth richness.
  • ~Serve with a Herbed Wild Rice and a very nice White Wine...then Dine!~

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The Cook

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