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Title: Scotch Poached Salmon on Couscous W/ Herbed Pear Sauce
Categories: Grain Sauce Alcohol Fruit Salmon
Yield: 4 Servings
| COUSCOUS | ||
| 1 | cn | Chicken broth; 14oz |
| 1/4 | c | Scotch whiskey |
| 1/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Allspice; ground |
| 1 | tb | Extra-virgin olive oil |
| 1 | c | Whole wheat couscous; dry |
| PEAR SAUCE | ||
| 1 | cn | Chicken broth; 14oz |
| 8 | oz | Dried pears |
| 1/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Allspice; ground |
| 1/4 | c | Scotch whiskey |
| SALMON | ||
| 1 | lb | Fresh salmon fillet; cut |
| . into 4oz portions | ||
| Coarsely ground black pepper | ||
| Parsley; finely chopped for | ||
| . garnish | ||
To make the couscous, combine the chicken stock, Scotch, salt, pepper and olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and remove from the heat. Allow to stand for 5 minutes.
Meanwhile, pour the chicken stock into a saucepan and bring to a boil over medium-high heat. Add the pears, reduce heat to low, and simmer, covered, for 10 minutes. Put the cooked pears and all of the liquid in the pan into a blender or a food processor. Add the salt, pepper and allspice and blend until a cbunky consistency.
While the pears are cooking, pour the Scotch into a large skillet and bring to a boil over high heat. Add the salmon to the pan, reduce the heat to low, and simmer, covered, for about 5 minutes, or until the salmon is the desired doneness. Carefully remove the salmon pieces from the pan with a slotted spoon and place them on a plate. Add the blended pears to the pan and mix well with the pan juices. Bring to a boil and remove from the heat.
To serve, spoon 3/4 cup of the couscous onto each of 4 plates. Top each serving with a piece of the salmon. Spoon the sauce evenly over the top of each piece of salmon and sprinkle with coarsely ground black pepper. Garnish the top of each serving with a sprinkle of chopped parsley, if desired.
Each Serving contains approximately 558 calories; 62mg cholesterol; 12 g fat; 419mg sodium ** San Fransico Examiner - Epicure section - 14 Feb 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 04-13-96
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