Recipe - Pignoli-Crusted Salmon

One half cup Fresh bread crumbs
4 Salmon fillets (6 ounce each)
2 tablespoon Dijon mustard
One half cup Chopped pignoli (pine) nuts
1 teaspoon Vegetable oil
1 tablespoon Butter

SAUCE
2 tablespoon Fresh lemon juice
One fourth cup Heavy cream
One fourth cup Cold butter, cut up
1/8 teaspoon EACH salt and freshly ground
pepper

Heat oven to 250 F or 120 C. Spread One half cup fresh bread crumbs on a cookie
sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or
180.

Brush four salmon fillets (6 ounce each) with 2 TBSP Dijon mustard. Combine
crumbs with One half cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat
1 tsp vegetable oil with 1 TBSP butter, in ovenproof skillet over
mediumhigh heat, until it foams; add salmon crumbside down and cook till
golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.

SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add One fourth cup heavy
cream and boil until slightly thickened, 3 minutes. Whisk in One fourth cup cold
butter, cut up, till smooth. Add 1/8 tsp EACH of salt and freshly ground
pepper. Serve with salmon. Serves 4.
Posted to EATL Digest 08 Sep 96

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Mon, 9 Sep 1996 13:19:06 +0100