By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Newfoundland Coldwater Shrimp, Canada
2 tbls. Shallots
1cup + 1 tbls. Butter
1/2 cup Chablis Wine
1/2 cup Orange Juice
1/4 cup Heavy Cream
TT White Ground Pepper
1/2 tspn. Dill (fresh, chopped)
1/4 cup Tomato (peeled, brunoise)
1/2 cup Shrimp
Sauté shallots until tender. Deglaze with wine.
Add orange juice. Bring to a boil. Reduce to 2 oz. Add
cream. Bring to a boil. Turn off heat. Monte in butter.
Stir in dill, tomato and shrimp. Season to taste. Reserve.
1 - 6 oz Salmon Steak
As needed Vegetable Oil
TT Pepper blend, fresh ground
4 oz. Rice Pilaf (cooked)
4 oz. Vegetable Medley
1 Dill Sprig
Season salmon with oil and spice. Sauté in HOT
cast iron skillet until medium done. Place rice in center
of plate. Top with salmon. Napé with sauce and
shrimp. Garnish with vegetables and dill.