|Bouquet de Provence|
|by Jean Andre Charial|
Jean-Andre Charial-Thuillier has selected for each season the best dishes from his famous restaurant, L''Oustau de Baumaniere, and accompanied the...
Results 1 - 10 of 15 for salmon bisque
Result Page: 1
In saucepan, cook ... and bubbly. Drain salmon. Remove bones ... Prepare as directed above but substitute 8 oz. frozen cooked shrimp for the canned salmon.
In 2 quart ... and stir in salmon. In blender ... mixture until smooth. Return to saucepan and add half & half and sherry. Heat. Garnish with dill weed.
First steam the ... time poach the salmon steaks on top ... for about 10 to 15 minutes. The longer you cook, the thicker the consistency. Season to taste.
Combine the onion, ... If using canned salmon, place the ... cook or the yogurt will curdle. Garnish with lemon slices and mint leaves. Serve hot or cold.
Poach salmon. Cool, flake ... covered for 15 minutes. To serve, garnish with sprigs of watercress or fresh dill. (Accompany with Caesar or spinach salad).
Poach salmon. Cool, flake ... salt, dill weed and white pepper. Simmer covered for 15 minutes. To serve, garnish with sprigs of watercress or fresh dill.
Poach salmon. Cool, flake ... thickened. Add salmon, puree, sherry, salt, dill and white pepper. Cover and simmer 15 minutes. Garnish with dill or paprika.
Cook onion and ... until thick. Flake salmon and stir with ... serve. NOTE: If fish stock is not available, substitute 1/2 cup milk and 1/2 cup tomato juice.
Flake can of salmon (oil and all) ... sauce into salmon and stir until well combined. Can combine just before serving. Serve to 6 with sage bread and salad.
Melt butter in ... heat, mix in marjoram, salt and pepper to taste. Fold in salmon. Heat gently, stirring constantly. Garnish with chopped parsley. Serves 6.
Result Page: 1
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