WATCH & VOTE:
This recipe was submitted
Michael Paris
Michael Paris
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 1 6oz Farm raised salmon filet
1 Cup of panko Bread Crumbs
1 Cup seasoned Flour
5 eggs
10oz butter clarified
2 blood red oranges juiced
2 lemons juiced or vinegar
Cayanne pepper
Smoked paprika
1 pack hollandaise sauce (optional)
1/2 cup of both olive oil and canola


optional garnish
Orange supremes
orange zest blanched
Parsley chopped


Directions: To season your flour add a pinch of salt, black pepper, and smoked paprika. You should be able to smell the paprika.Set aside. Then to make a egg wash crack one egg and add 2 table spoons if water and mix. Now take your salmon and dreg it in the flour, then into the egg wash and then into the bread crumbs. Now Cook in hot oil skin side down and continually basting the salmon to get that golden brown color and a internal temp of 145F. Hold in a pilot lit oven or in a microwave covered to keep warm. Now for the hollandaise you can do the easy way and just get the hollandaise pack from the store or you can make it from scratch like so. Wisk two egg yolks until they turn a shade lighter in color in a stainless steal bowl. then over a pot of steaming water keep wisking the yolks but becarefull dont leave it over the pot for to long or it will cook the egg and thats no good. Then very slowly start adding the hot butter wisking constantly. if it gets to thick just add a little water. 4oz butter to every egg yolk. add a pinch of Cayenne and you have a hollendaise. now to make it a maltaise just add the orange juice. Finally you poach your eggs in 165-185f water that has lemon juice or vinegar cook egg to your prefered doneness .

Preparation Time: 45min
Servings: 1


From: Michael Paris
School: Le Cordon Bleu Austin (TX)
140 votes