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ROD 6/6/2006 Big River Day River Recipe




Source of Recipe


Marla


Recipe Introduction


Down through history, rivers determined where people lived, what they ate and what they drank. Poets have written about their mystery and magic, but their contribution to our planet is providing fresh water for all living things. They have also carved out the landscape we know today. Just think of the Colorado cutting out the Grand Canyon! And what's the largest river in the world? Yes, it's Cleopatra's favorite barge trip, the Nile!



Recipe Link: http://www.rev.net/~aloe/river/

List of Ingredients




ROD 6/6/2006 Big River Day River Recipe



River Recipe


2 cups fish stock
2 cups Pinot Noir
2 shallots, minced
2 garlic cloves, minced
2 tablespoons fresh lemon thyme, minced
1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2 inch cubes
4 dozen blackberries, about 2 cups
4 six ounce fresh salmon fillets, boned
yellow nasturtium flowers for garnish (optional, but beautiful)




Recipe



Combine the fish stock, wine, shallots, garlic and thyme in a medium saucepan. Bring the mixture to a boil and cook over high heat until reduced to a syrup like consistency, about 12 minutes.

Remove the pan from the heat and slowly whisk in the butter bit by bit. Add the blackberries and heat the sauce through over low heat. Set aside and keep warm.

Steam the salmon fillets in a covered steamer over medium heat for 5 to 6 minutes (depending on the thickness) until the salmon is firm and barely pink in the center. Blot the salmon dry. Spoon some of the blackberry sauce onto each plate and place a salmon fillet alongside the sauce. Garnish with a nasturtium blossom.