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How To make Baked Salmon In Redwine and Onion Marmalade
3 Lbs. salmon filet
cut in 8 pieces
6 onions :
sliced
4 C. red wine
1/3 C. sugar
2 C. cream
1/2 Stick butter
Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. Adjust seasoning. Place some onion marmalade on top of salmon and spoon some sauce over it and serve
How To make Baked Salmon In Redwine and Onion Marmalade's Videos
Sausage and Mash With a Rich Red Wine Onion Gravy
A great little winter warmer with the attention focused on the red wine onion gravy and the quality of the sausages. Here I’m using home made sausages but good quality store bought will work just as well.
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Pre heated oven temperature: 180c / 350f
Oven setup: fan mode
For the red wine stock for the gravy:
I roasted off enough beef bones to fill my stock pot 3/4 of the way full.
I sliced 2 large onions and browned them off in the bottom of the stock pot in olive oil. Then I added sliced leek and carrot and sautéed for another couple of minutes. I added the whole garlic cloves. Placed the roasted beef bones on top and then topped off with water. It was then simmered for 8 hours, try to avoid boiling otherwise the stock will go a bit cloudy (but still be perfectly good!). Remove the bones and veg with a slotted spoon and then pass the stock through a strainer. You can line this with muslin cloth if you want.
The next day I reduced down 300ml of red wine by half and then added 2 litres of the strained stock. This was then reduced by about half.
Liquid shop bought stock:
If you can buy a good quality liquid beef stock you can reduce this down with red wine as I did in the homemade one above. Just check the salt levels as you reduce, the shop bought stocks can sometimes be a little salty.
Concentrated stocks and stock cubes:
If you are going with either of these then use it when you make the gravy for the sausage and mash. Once the finely sliced onions (for the sauce) are cooked add a good splash of red wine and reduce down until a bit syrupy. Make up your stock from the concentrate as the directions indicated and add to the onions and red wine.
If you have the time to make the stock it’s definitely worth it for this dish.
Enjoy :)
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The BEST Sauce Anyone Can Make
Jacques Pepin's Healthy Pan-seared Salmon | Today's Gourmet | KQED
Jacques Pepin kicks off this episode of Today's Gourmet with a chicken leg stew (1:00), followed by a baked banana with marmalade rum sauce (2:40), and finally a healthy pan cooked salmon served on a bed of spinach (13:12) as the main course. Happy cooking!
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 19, 1991. Pan-seared salmon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
The Best Smoked Salmon Piroshki Recipe with Cream Cheese
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The most delicious baked smoked salmon piroshki recipe! Salmon and cheese piroshki are great for snacking and can even double as a meal as they’re quite rich and filling! These Russian hand pies are made with a soft yeast dough and filled with tons of smoked salmon, cream cheese, farmers cheese and fresh dill. I use a buttery and soft piroshki dough for all my piroshki recipes. They’re so fun and easy to make! Watch my video tutorial to see how I shape them into fish!
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Contents of this video:
00:00 Introduction
00:44 Making the Yeast Dough
03:57 Making the Filling
07:06 Shaping Piroshki
09:49 Proofing the Piroshki
11:07 Baking Instructions
11:41 A Look Inside
12:03 Taste Test
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My Favorite New Year's Eve Canapes | Fine Dining Finger Food
Today I will show you my favorite fine-dining canapes. These are perfect snacks for new year's eve. I prepared 3 versions, meat, fish, and vegetarian. So I hope you will like them and have fun.
Beetroot jam
- Red onions
- Beetroot
- Water
- Sugar
- Vinegar
- Salt
- Thyme
Fish mix
- Fish of your choice
- Creme fresh
- Corn
- Lemon juice
- Salt, pepper, paprika powder
Goat cheese cream
- Goat cheese
- Cream
- Chives
- Salt
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Sautéed Mushrooms and Onions (Easy Side Dish)
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