Salmon & Ratatouille/Colette Little French Bistro - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Salmon & Ratatouille/Colette Little French Bistro

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The French are known for their fabulous food. We're cooking a healthy dish from the South of France in tonight's Bite With Belkys.

The Chef: Frederick Boldron

The Restaurant: Colette Little French Bistro on South Beach

The Dish: Salmon with Lemon Sauce & Ratatouille

Ingredients:

2 7 oz. fillets of wild salmon

1 tbs. fresh parsley

Ratatouille:

2 zucchinis

1 eggplant

1 onion

1 red bell pepper

1 yellow bell pepper

1 tomato

1 tbs. Herbs de Provence (thyme, rosemary, oregano)

2 cloves garlic, chopped

Lemon Sauce:

6 shallots

1/3 cup dry white wine

1 quart heavy cream

3 lemons (juice)

Method of Preparation:

- Get the lemon sauce started first: dice shallots, put them in a pot and add dry white wine. Cook on high for about 20 minutes. When it cooks down, add heavy cream then simmer on low for another 20 minutes.

- While the sauce is reducing, chop your vegetables for the ratatouille. Try to get everything chopped evenly, so it cooks at the same rate.

- Using two pans, add olive oil and sauté veggies separately. Add onions to one pan and zucchini to the other. Sauté for several minutes until it begins to soften. Add chopped garlic to each pan on the side, then mix well with the rest of the veggies. When it's al dente, put the veggies in a big pot on low.

- Repeat the process with the other vegetables. Put red and yellow peppers in one pan and eggplant in the other. Sauté the tomatoes last. Add more garlic to each pan as before. Also, add salt and pepper and Herbs de Provence to each pan. When it's al dente, transfer it all to the big pot. Stir well and set aside.

- Now, put the reduced sauce in a blender. Turn it on low and add lemon juice. Turn it up higher, and when it's creamy set it aside.

- Salt both sides of the wild salmon fillets. Sauté in a hot pan with olive oil, about four minutes on each side. Cook to medium rare.

To Plate:

Put the ratatouille in the middle of the plate and place the wild salmon fillet on top. Garnish with the lemon sauce and fresh parsley.

Serving suggestion: Sancerre

Serves: 2

Colette Little French Bistro
1223 Lincoln Rd.
Miami Beach, FL 33139
(305) 534-7888

www.coletterestaurant.com/Colette/colette_home.html

Print the recipe and bring it to Colette Little French Bistro for a complimentary glass of French cabernet sauvignon with your dinner. The offer is good through the end of the month.

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