Pojarsky De Saumon Mariniere Food

POJARSKY DE SAUMON MARINIERE

Steps:

• Mince the salmon into a puree.
• Soak one-half of the breadcrumbs in the milk.
• Beat the eggs well.
• Add softened bread crumbs and eggs to the salmon and season with mace, white pepper and salt.
• Mix thoroughly; shape like a salmon cutlet and coat with the remaining breadcrumbs.
• Heat the butter in a skillet and fry the salmon until golden.
• Arrange on a serving platter and keep warm.
• TO MAKE THE SAUCE: Melt the butter in a pot large enough to hold mussels.
• Add the shallot, garlic, parsley and thyme.
• Saute very gently for 4- 5 minutes.
• Scrub the mussels thoroughly with a stiff brush under running water and scrape off tufts with a knife.
• Add the mussels to the pot, increase the heat slightly and stir for 3 or 4 minutes.
• Pour in the white wine, cover the pot with a tightly fitting lid and allow to simmer for 10- 12 minutes, or until the mussel shells have opened.
• Discard any mussels which do not open.
• Remove the mussels from the pot.
• Take mussels out of their shells and arrange around the salmon.
• Discard shells; divide mussels evenly between dinner plates.
• Pour the cream into the pot, bring back to boil and reduce by two thirds.
• To serve: Pour the sauce over the salmon, sprinkle with freshly chopped parsley and garnish with lemon wedges.

VEAL POJARSKI

Steps:

• Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
• Heat oven to 450 degrees.
• In a large skillet, melt 1/2 the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
• Soak bread in milk for 15 minutes, then lightly squeeze dry.
• In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
• Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
• Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.