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Prosciutto Wrapped Salmon Fillet with Wilted Spinach and Lemon Beurre Blanc
Recipe serves
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A Little Background
This is a dish that I first discovered when working in a traditional Italian Restaurant many years ago. The very un-Italian head Chef was writing the specials menu one Friday afternoon outside the back of the kitchen. In my youthful cockiness I thought that meant it was break time and I went out as well (the orders seemed to be finished). I got out back and saw a few of the specials he had been writing down, I pointed to the prosciutto wrapped salmon filet and I asked him, “Trent, is that really an Italian Dish?”
He answered somewhat agitated, “Who gives a *#!* if it is or it isn’t, it has Italian ingredients in it and you watch how well it sells tonight! What are you doing out of the kitchen anyhow? Just because lunch is slowing down does not mean it’s over yet. Get back in there, find me a few dozen slices of nice prosciutto and then grab half of the salmon fillets we got in this morning. I’ll be in in a few minutes to show you how to prepare this dish for tonight.”
Although he was a surly bastard to work under he taught me (during my brief stint there) that if done correctly tradition could be invented right under your own nose. As long as it is done right and the end result is as good as it can be, the amount of time a dish has been in existence is irrelevant.