Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Boneless Salmon Steak
-Cut 1" Thick
Olive Oil
1 md Beet, Pureed
2 tb Beurre Blanc
1/4 c Acorn Butternut
-Squash, Diced
1 tb Butter
1 tb Brandy
2 ts Brown Sugar
1/4 c Leek, Shredded
-Parsley, Chopped

Preheat the fat in a deep fat fryer to 375 degrees. Saute the salmon
in the olive oil until cooked through. Puree the beet and combine
with the Beurre Blanc. Dice the squash. Saute the squash in butter
until tender. Heat the brandy gently. Dissolve the brown sugar in the
brandy. Add the sugared brandy to the squash. Deep fry the shredded
leeks to a deep brown color. Place the sauteed salmon in the center
of the serving dish. Pour the Beet Beurre Blanc over the salmon.
Surround the salmon with the sauteed squash. Place the deep fried
leek strips on top of the salmon. Garnish with chopped parsley. Serve
hot.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95

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