WATCH & VOTE:
This recipe was submitted
David Benavidez
David Benavidez
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 1-6 oz Salmon Fillet
1 Vanilla Bean
6 oz Olive Oil
2 oz Whole Butter
4 oz Sliced Almonds
¼ c. Flour
1 Egg
¼ c Milk
4 oz Israeli Couscous
1 Garlic Clove
1 T. Minced Shallots
1 tsp Mint Jelly
1 T. Mascarpone Cheese
1 oz Fresh Mint
4 oz Carrots (Baby Finger Carrots)
2oz Amaretto
4oz Heavy Cream
AN Kosher Salt
AN White Pepper
Directions: Preparation for Salmon:
Season salmon with salt.
Dust salmon with flour.
Dip salmon in egg wash(1 egg & 1/4 c. milk whisk together).
Roll salmon in 2 oz of sliced almonds.
Split vanilla bean and put in pan with 2 oz of olive oil.
Warm oil until hot and add 1 oz of butter.
Add salmon and cook for 3 min. on each side or until done.
Remove salmon and keep warm.
Sweat shallots in same pan and deglaze with 2 oz amaretto add 4oz heavy cream.
Reduce by half,season.
Preparation for Couscous :
8 oz boiling water to 4oz of couscous and cover and set aside until couscous is tender.
Pesto:
Toast remaining almonds for 3 min. or until golden brown,and add to food processor with fresh mint,mint jelly mascarpone,garlic
Pulse until pureed and drizzle olive oil into processor and fully incorporate ingredients,season.
Fold pesto into cooked couscous
Carrots:
Steam in boiling water for 4 min or until fork tender.
Preparation Time: 30
Servings: 1


From: David Benavidez
School: Le Cordon Bleu Austin (TX)
156 votes