Recipe - Crisp Asparagus In Oyster Sauce

Preheat the oven to 350
Degrees
Preheat grill.

BEGIN THE SAUCE
One half cup Olive oil
1 cup Shallots; peeled and chopped
One fourth cup Garlic; peeled and chopped
Salt and pepper to taste
1 tablespoon Harissa
2 Beefsteak tomatoes (or 6
plum); chopped

PREPARE THE SPICE MIX
One half cup Coriander seeds
One fourth cup Cumin seed
One half cup Fennel seed
2 tablespoon Cloves
One fourth cup Cardamom

Heat the olive oil in a saute pan over medium heat, add the shallots and
garlic, and season. Saute until the vegetables are translucent, about 5
minutes. Add the harissa and stir.Cook for 35 minutes. Add the tomatoes
and 4 tablespoons of the spice blend Toast the above in a preheated 350
degree oven for five minutes (or on the stove over medium heat). Grind the
mixture in a spice or coffee grinder. Coat the salmon. Finish the Sauce:
Working in batches, puree the mixture in a food processor, until the liquid
is smooth. Set aside until ready to use. Makes enough for at least twelve
fillets. Make the lentils: 5 cups blanched lentils One half cup chicken stock 1
tablespoon butter Salt and pepper Show uncooked blend of red, yellow and
green lentils. Move to blanched lentils. Heat saute pan, add stock and
lentils and simmer until liquid almost evaporates. Stir in butter, season
and serve. Cook the salmon: Six 7ounce skinon boneless fillets Salt Spice
blend for seasoning Butter (One half teaspoon per fillet) and olive oil for
sauteing Bring two saute pans to high heat, add the olive oil, and when
hot, add salmon fillets, skinside down (do not crowd pan). Shake pans to
be sure the fillets are not sticking. Add the butter little bits at a time,
shaking the pan to incorporate the butter Make the tzatziki: 32 ounces
yogurt 2 English cucumbers, peeled, seeded and minced 4 cloves of garlic,
minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3
tablespoons extra virgin olive oil 1 One half tablespoons fresh lemon juice Salt
and pepper to taste Place yogurt in cheese cloth, tie the end closed with
kitchen string and hang it on a rack, above a bowl, in the refrigerator.
Allow to drain for two hours or overnight. Discard the liquid in the bowl,
and blend the yogurt with the remaining ingredients. Prepare the nan bread:
One half cup olive oil 2 cloves garlic, minced Salt 6 pieces nan bread (or other
Mediterranean flat bread) Combine oil, garlic and salt. Using a pastry
brush, coat the bread lightly with the oil and place on grill. Cook to mark
bread, turn to mark other side and serve. To serve: Mound lentils in center
of plate. Place salmon fillet on top, skin side up. Surround with sauce.
Present with side dishes of tzatziki and nan bread. Yield: 6 main course
servings.
Recipe By : :CHEF DU JOUR RICK MOONEN SHOW #DJ9383

Posted to MCRecipe Digest V1 #298

Date: Mon, 11 Nov 96 19:41:30 UT

From: "Ed Bauman" BIRCHCREEK@msn.com