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Recipe by: graziano
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See below ingredients and instructions of the recipe
---------------------------SAUCE--------------------------------
4 Egg yolks 1 ts Lemon juice
2 ts White wine 1/2 c Pomegranate juice
10 oz Butter, melted; 300 g Salt
----------------------------FISH---------------------------------
1 oz Butter; 30 g Freshly squeezed lemon juice
6 Salmon fillets; about 6 oz Salt and pepper
; 170 g each
--------------------------GARNISH-------------------------------
Pomegranate seeds
Preheat oven to medium heat.
Whisk the egg yolks and white wine in a double boiler until light and
fluffy. Don't overcook. Remove from heat, and gradually add melted
butter, lemon juice and pomegranate juice. Mix carefully and slowly,
just to blend. Add salt to taste.
Cut 1 oz (30 g) butter into cubes and put in a baking pan. Condiment
the salmon with lemon juice, salt and pepper. Arrange the fish
fillets nicely over the butter cubes. Bake 8 minutes.
Pour some sauce over each fish fillet, garnish with pomegranate seeds
and serve immediately.
Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana
issue, August 1994. Translated by Gabi Shahar.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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