4 each pacific salmon fillets, 4 oz skinned
2 each shallots, finely chopped
1/2 cup white wine water
SAUCE
2 each shallots, finely chopped
1 cup fish stock
1 cup white wine
2 tbsp lemon juice
1/2 cup butter
2 tbsp dill, finely chopped salt and p
Directions
"When they're tired of B.C. salmon, they're tired of
life," says Defence Minister Kim Campbell ,
paraphrasing 18th century British writer, Samuel
Johnson. Being from Vancouver, it's not surprising
that salmon is her favorite food." (Kim Campbell is
one of the front runners of the Conservative
leadership candidates, the winner who will be Canada's
next prime minister.)
Combine shallots, salmon, wine and water in frying pan
large enough to hold fillets in a single layer. Cover
and bring liquid to just a simmer. Poach salmon about
2 minutes per side. Remove and keep warm. Reserve
stock for sauce.
Sauce: In a saucepan, bring shallots, stock, wine and
lemon juice to a boil. Cook till liquid is reduced by
half. Strain. Cut butter into small cubes. whisk into
mixture one piece at a time. Do not let boil. Season
with dill, salt and pepper. Serve warm. Serve with
asparagus.
Source: The Toronto Sun posted by Anne MacLellan
Servings: 4 servings
Kim's Pacific Salmon Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
It is possible to read the history of `recipes` back into history, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, these, old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later, there are a couple of recipe books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the nobility of the period. For the decades that followed, the wealthy families of the West competed to serve up the best banquets, and as a result the best chefs and their recipe collections became highly prized. However, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books were highly popular due to increased literacy, people having increased spare time and disposable income. The arrival of television brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Kim's Pacific Salmon recipe.
