210531 roast salmon mustard tarragon chive sauce Recipes

salmon fillets, sour cream, white pepper, dried dill weed, chardonnay wine, shallot, finely chopped, half-and-half cream, all-purpose flour, dijon mustard

salmon steaks, light soy sauce, orange juice concentrate, cooking oil, lemon juice, prepared mustard, green onion, minced, garlic clove, minced, ginger, minced

salmon fillets (bones and skin removed ), seasoning (paul prudhomme s blackened fish magic or seasoning of your choice), drizzle olive oil (optional), arugula, carrot , cut into ribbons using a vegetable peeler, dijon mustard, prepared horseradish sauce, red wine vinegar, garlic , to taste, salt and pepper, olive oil

chives, chopped or 3 tbsp shallots, minced or 3 tbsp green onions, chopped, cognac, fresh parsley, chopped, dijon mustard, worcestershire sauce, beef broth or 2 tsp chicken broth, butter

salmon fillet (1 lb), fresh dill sprigs, lime juice, olive oil, dijon mustard, fat-free plain yogurt, fat-free mayonnaise, chopped seeded peeled cucumber, snipped fresh dill, lemon juice

roasting chickens, fresh tarragon leaf, salt and pepper, milk, butter, mushroom, cornstarch, salt, cayenne pepper

salmon fillet, orange juice, balsamic vinegar, chopped fresh ginger root, salt and ground black pepper to taste

boneless beef sirloin steaks or 4 rib eye steaks, 3/4-inch thick, garlic pepper seasoning, sour cream, dijon mustard, fresh chives, snipped

roasting chicken, dried tarragon, crushed, salt, pepper, lemon, cut in half

salmon fillets, light mayonnaise, fresh parsley, chopped, dijon mustard, prepared horseradish

salmon, salmon, washed and skinned, butter, season with chef pauls salmon magic seasoning, dill sauce, butter, green onions, fresh dill, cream, white wine vinegar

vegetable oil, pork tenderloin , cut into medallions, salt & freshly ground black pepper, butter, bourbon whiskey, plus 1 extra tbsp, onion, finely chopped, garlic clove, finely crushed, chicken stock, pearl barley , soaked in cold water for 24 hours, drained well, heavy cream, coarse grain mustard, tarragon, finely chopped

lobster meat, raw, minced shallots, heavy cream, cognac, salt, cayenne, freshly ground white pepper, cooked medium-grain rice, diameter, casings , about 4 feet in length, butter, french bread croutons (about 3 inches), chopped parsley, recipe fresh lemon and tarragon butter sauce, recipe courtesy emeril lagasse , 1999, minced shallots, fresh lemons, juiced, salt, cayenne pepper, heavy cream, cold butter , cut into pieces, hot sauce, worcestershire sauce, chopped fresh tarragon leaves

sour cream, prepared horseradish, dijon mustard, chopped chives (scallions work are a good substitution), olive oil, salt and black pepper

potatoes, peeled and cut into chunks, butter, coarse grain mustard, milk, chives, chopped, butter, shallots, finely chopped, whole garlic cloves, finely chopped, paprika, white mushroom, assorted, roughly chopped, brandy, thick heavy cream, dill, finely chopped, salt and pepper, parsley, finely chopped, to garnish

salmon fillets (about 5 oz each), extra virgin olive oil, salt, mango, cut into 1/4-inch cubes (1 lb), quartered cherry tomatoes, sliced scallions, fresh lime juice, ketchup, honey, chili powder

salmon or trout, softened butter, ground mace, leek or large onion, mixed chopped herbs:- parsley , sorrel, fennel, good king henry, marjoram, etc., white wine, ground black pepper, salt

salmon fillets, about 3/4-inch thick , 6 or 7 oz each, salt, unsalted butter, melted, crushed black peppercorns, chopped fresh peeled ginger, unsalted butter, shallots, chopped, garlic cloves, chopped, plum tomato, peeled, seeded, and chopped, kosher for passover cabernet, balsamic vinegar, water, salt, freshly ground pepper, olive oil, recipe celery root puree , recipe follows