Chef Erwin's Specials
for September 6
Lunch
Mon-Fri 11:30 am - 4:00 pm
Dinner
Mon-Thur 4:00 pm - 10:00 pm
Fri-Sat 4:00 pm - 10:30 pm
Sun 4:00 pm - 9:00 pm
Alaskan King Salmon Over Herbed Crème Fraiche and Roast Fingerling Potatoes
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Fresh flat leaf parsley Chives Tarragon Dill Watercress 1/2 cup crème fraiche or sour cream. 2 Tbsp mayo 1 Tsp. Salt and Pepper to Taste Splash of sweetened rice vinegar 4 x 8 oz. king salmon filets 3 Tbsp olive oil Zest of one lemon Fresh ground pepper and salt 16 fingerling potatoes, one quart boiling water, salt, 3 Tbsp. soft butter (unsalted) 1 Tbsp. olive oil, remaining 1/3 of diced herbs. Guten Appetit – Chef Erwin |
Washed and Chopped – approximately 2 tbsp. Blend crème fraiche with 2/3rds of dices herbs in blender or food processor. Run salmon with olive oil, zest of lemon, salt and fresh ground pepper, and bake at 375º F for approximately 15 minutes in a shallow baking pan. Boil fingerling potatoes for 10 to 15 minutes, drain, toss with softened butter, salt to taste. Arrange salmon and fingerling potatoes over herbed crème fraiche and brush salmon with herbed olive oil. |