For
Salmon: Season the salmon with salt, fresh ground pepper and ground
cumin. Sauté in a scant amount of
olive oil and finish in the oven at 350 for about 10 minutes.
For the cous cous:
Take 1 teaspoon of chopped garlic and sauté 1 ounce
of whole butter. Add the cous cous (1/2 cup) to the pan and then add ½ cup
white wine and ½ cup chicken stock. Simmer for 3-4 minutes. Remove
from the flame and cover. Allow to rest for an additional 5 minutes.
Adjust the seasoning to your taste and add diced red peppers and fresh
peas.
For the sauce:
Take 4 tablespoons chopped shallots and 3 cups white wine. Simmer
until reduced to about ½ cup. Add ¼ cup heavy cream and
continue to cook until thick. Remove from heat and whisk in ½ pound
of whole butter (diced) and toasted chestnuts. Season to taste. |
