Recipe - Salmon Wbeet-Beurre Blanc-Squash-Leeks

1 6oz boneless salmon steak;
cut 1" thick
Olive oil
1 md Beet; pureed
2 tablespoon Beurre blanc
One fourth cup Acorn & butternut squash;
minced
1 tablespoon Butter
1 tablespoon Brandy
2 teaspoon Brown sugar
One fourth cup Leek; shredded
Parsley; chopped

From: Joel.Ehrlich@salata.com (Joel Ehrlich) (COLLECTION)

Date: 17 May 1995 05:11:44 0600

Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon in
the olive oil until cooked through. Puree the beet and combine with the
Beurre Blanc. Dice the squash. Saute the squash in butter until tender.
Heat the brandy gently. Dissolve the brown sugar in the brandy. Add the
sugared brandy to the squash. Deep fry the shredded leeks to a deep brown
color. Place the sauteed salmon in the center of the serving dish. Pour the
Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed
squash. Place the deep fried leek strips on top of the salmon. Garnish with
chopped parsley. Serve hot.

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