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Title: Hyacinth's Poached Salmon w/Hazelnuts
Categories: Seafood, Nuts, Booze, Dairy, Herbs
Yield: 6 Servings

6 (6 oz ea) salmon filets
8 oz Fine chopped hazelnuts
1 tb Butter
1 tb Chopped shallots
1/2 c Frangelico Liqueur
1 pt Whipping cream
Salt & pepper
6 Sprigs dill
6 Delicately sliced lemon
- wedges

Press the salmon filets into the hazelnuts, lightly
coating the filets.

Heat a 9" saute pan with butter, and sear the salmon on
both sides about 30 seconds each or until light brown.

Place the salmon in a shallow pan half filled with
simmering water. Poach the salmon until tender, about 15
minutes. Do not boil!

In a saucepan, reduce the shallots and Francelico
Liqueur by half, add the cream, and reduce by half
again, stirring continuously. Continue to reduce until
the sauce begins to thicken. Add salt and pepper to
taste.

Ladle 4 Tablespoons of sauce onto each serving plate.
Place a salmon filet on the sauce, garnish with the dill
springs and lemon wedges and serve.

Your guests will rave over this!

RECIPE FROM: http://hyacinthbucketscookbook.weebly.com

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