CHEF'S SPECIALS

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cool. Stir in remaining ingredients.
Chill thoroughly.

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*All sites include a
private boar slip
*Private park,
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*Wooded sites with
spectacular views
*Building sites
available
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56 • SUMMER 1994 • STYLE

682-3240

Collom & Associates

5 scallions
1 1/4 Lbs. puff pastry
1 Bag spinach
1 pt heavy cream
2 each zucchini, medium
2 each yellow squash, medium
2 each carrots, medium
1 oz. shallots
10 oz. fish glace
1/4 stalk celery
1/4 stalk leeks, medium
Jeffrey Rosenberg,
1/4 bunches each fresh herbs:
Rosenberg
marjoram, thyme, basil, tarragon
Kosher Catering,
2 oz. white wine chablis
Farmington Hills
1 bay leave
ZIMMES
1/4 lb. chanterelles
Candied Carrots
1/4 lb. shitake
(8-10 servings)
1/41b. oyster mushrooms
10 medium carots, 1
1/4 lb. regular mushrooms
1/2 lbs.
1 foot aluminum foil
2 T unsalted margarine
Filet and trim salmon. Cut filets
3 T honey
into 5 oz. portions. Season filets and
3 T brown sugar
place them on a buttered, perforated
3 T lemon juice
pan. Make a fish stock with bones,
1/4 cup orange juice
seasonings and herbs. Wash and
1/3 cup golden seedless raisins tournee vegetables. Cut a leaf out of
kosher salt
the puff pastry and bake. Clean
freshly ground black pepper
mushrooms and trim them. Keep
Peel, trim and slice the carrots aside. Cook soaked lentils in sea-
into thin rounds. Place all the ingre- soned water (red and brown sepa-
dients in a medium saucepan and rately). Strain. Saute in pan with
bring to a boil over high heat. Lower scallions separately. Keep warm.
the heat, cover, and cook slowly for Place soaked hickory chips into 4"
1/2 hour until crispy tender. Uncov- pan; put foil over it. Set salmon on top
er the pan. There will be a bit of ac- of it cover with foil. Bring chips to
cumulated liquid; raise the heat to smoke on stove and let it set for ap-
high and boil it down for 5 minutes. proximately 10 minutes. Reduce
cream with shallots and add cleaned,
GRANDMA ROSENBERG'S
trimmed spinach to it. Season and
FAMOUS PICKLED FISH
place on the bottom of puff pastry
4 lbs. trout (1/21b.per person)
leaf. Saute tourneed vegetables and
2 cups vinegar
place on top of spinach in leaf. Strain
2 1/2 cups water
fish stock and reduce until consis-
tency is reached. Add fresh herbs;
2 bay leaves, 1/2 cup sugar
season. Saute mushrooms in skillet
1/2 box spices (medium size)
3 onions chopped
and start to assemble the plate, plac-
1 lemon (used after fish is ing the salmon above the lentils sur-
cooked)
rounded by the mushrooms and the
puff pastry leaf with vegetables.
1 box lemon gelatin
Cook onions, water, spices for 20
GRILLED ATLANTIC
minutes to 1/2 hour. Strain. Add vine.
SWORDFISH
"NEW ENGLAND
gar and sugar to taste. Add fish and
BOUNTY":
boil 25 minutes, then add gelatin
4-8 oz. swordfish steaks
which has been dissolved in some
4 ripe tomatoes, peeled, seeded
hot fish liquid. Place in container al-
and
chopped
ternating lemon slices with the fish.
1/2
cup fresh basil, chopped
Let stand one week before using.
1 Tsp fresh chopped garlic
3 oz. dry white wine
Chef Michael Russell,
1 1/2 Tbsp lemon juice
Skyline Club, Southfield
4
Tbsp. butter
SMOKED SALMON
salt
and fresh ground black pep-
VANCOUVER
per
7 1/2 lbs. Coho Salmon
8 oz. hickory chips
The sauce:
Heat the white wine and lemon
2 oz. lemon juice
juice in a small saucepan and reduce
8 oz. brown lentils
by half. Add the tomatoes, garlic and
6 oz. red lentils
8 oz. butter
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