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Chipotle-Spiced Salmon with Lobster & Dijon Beurre Blanc

Chipotle-Spiced Salmon with Lobster & Dijon Beurre Blanc
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Lobster Reduction
lobster tails 6 lb. 12 each
soybean oil 6 fl oz 3/4 cup
onions, thinly sliced 12 oz. 1-1/2 cups
carrots, thinly sliced 4 oz. 3/4 cup
celery, thinly sliced 4 oz. 3/4 cup
tomato paste 7 oz. 3/4 cup
Brandy 12 fl oz 1-1/2 cups
fish stock 24 fl oz 3 cups
Dijon Beurre Blanc
Dry white wine 24 fl oz 3 cups
vinegar 2 fl oz 1/4 cup
lemons, juiced 6 fl oz 6 each
fresh thyme - 12 sprigs
shallots, thinly sliced 3 oz. 3/4 cup
Black peppercorns, crushed - 24 each
heavy cream 6 fl oz 3/4 cup
unsalted butter (70ºF), cubed 3 lb. -
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
Salmon
salmon fillets (3 oz. each) 4.5 lb. 24 each
chipotle chile pepper powder - 1/4 cup
salt - 1-1/2 tsp.
soybean oil 12 fl oz 1-1/2 cups

Directions

LOBSTER Reduction: Poach lobster tails in boiling water 5 min. or until done. Remove meat from shells; set shells aside for later use. Cut meat lengthwise in half, then clean the veins. Keep warm.

HEAT saute pan on medium heat. Add oil, onions, carrots and celery; cook until lightly seared. Add lobster shells and tomato paste. Reduce heat and cook until sauce turns a rusty brown color. Deglaze pan with brandy, then cook until liquid is reduced. Transfer to saucepan. Add stock. (Stock will not completely cover shells.) Cook until sauce is thickened; strain. Set aside.

DIJON Beurre Blanc: Cook wine, vinegar, lemon juice, thyme, shallots and peppercorns in saucepan on medium heat until mixture is almost dry. Add cream and reduce again to almost dry. Slowly add butter in small batches; cook on low heat, whisking vigorously at all times; strain. Stir in mustard. Adjust seasoning. Keep warm.

SALMON:
SEASON salmon with chipotle powder and salt; cook in hot oil in nonstick or well-seasoned pan until desired doneness.

FOR each serving: Add 1 lobster piece to Dijon Beurre Blanc; cook just until heated. (Do not let sauce boil.) Spoon 2 Tbsp. Dijon Beurre Blanc onto center of plate. Arrange 1 salmon fillet and lobster piece over sauce; drizzle with 2 tsp. Lobster Reduction.

Kraft Kitchens Tips

Special Extra
Garnish with fresh herbs or micro-greens before serving.
K:62099v01:133442
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Nutritional Information

Nutrition Information

Calories
 880
Total fat
 76 g
Saturated fat
 36 g
Cholesterol
 280 mg
Sodium
 850 mg
Carbohydrate
 4 g
Dietary fiber
 1 g
Sugars
 1 g
Protein
 33 g
Vitamin A
 45 %DV
Vitamin C
 10 %DV
Calcium
 10 %DV
Iron
 6 %DV