Seared Salmon with a Wild Mushroom and White Bean Ragout and a Merlot Reduction Sauce
Show: Emeril Live
Episode: Food & Wine Pairing-Napa Valley
Rate This RecipeRead users' reviews (2)
- Recipe categories: Meat, Fish, Salmon, Vegetables, Shallot, Carrot, Mushroom, Celery,
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By raine2067_6777374
LOS ANGELES, CA
on November 26, 2006
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The Merlot reduction sauce was bitter, possibly my $8.99 wine was at fault, but I don't think so, I added about 5 tablespoons of surgar and it made it passable. The recipe calls for "veal reduction" as if we all have that in our pantry or fridge, with no notes on how to make it or where to get it.
Not my favorite foodnetwork experience.
By jtwilkinson
Orlando, FL
on July 08, 2005
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This is a wonderful dish. I substituted French flageolets (pale green kidney beans for the white beans. They maintain their shape adn texture better. My only suggestion is to reduce the Merlot sauce to a syrup. Otherwise it gets lost.