Gourmet Quality Frozen Seafood
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Recipes
Salmone Romanella
Recipes by Jorge Cebreros
Ingredients
- 1 salmon portion
- 2 oz. vegetable oil
- dry polenta
- 3 oz. sambuca sauce
Procedures
- Dust one side of the salmon with polenta.
- Sauté with vegetable oil, polenta side first until golden brown.
- Sauté other side for 2 minutes.
- Place in oven at 550 degree for 7 minutes.
- Put 3 ounces of sambuca sauce on a plate and top with salmon.
- 2 oz. shallots minced
- 8 oz. butter
- 4 qt heavy cream
- 2 qt half and half
- 32 oz. sambuca
- 3 tbsp. kosher salt
- ½ tsp. white pepper
- 3 oz. flour
Procedures For Sambuca Sauce
- Cook shallots with 4 oz. butter until transparent
- Add 16 oz. sambuca to deglaze.
- Let the alcohol evaporate.
- Put heavy cream and half and half and bring to a boil.
- In a separate pan cook 4 oz. butter with 3 oz. flour to make a roux.
- Add the roux to the sauce stirring slowly to thicken sauce.
- Add the other 16 oz. sambuca, salt, pepper and turn off the heat.
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