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Thursday, May 28, 2009 @06:45am CDT 1 4-oz salmon filet fresh spinach roasted red potatoes Montpellier Butter 1/4 C. basil 1/4 C. parsley 1/4 C. oregano 1/4 C. chives 1 Tbl. tarragon 1/4 C. spinach 1 tsp. capers 1 tsp. chopped pickles 1 clove garlic 1 shallot 1 anchovy filet 1/2 pound butter, softened 1 hard boiled egg yolk 1 fresh egg yolk 1/4 C. olive oil 1 tsp. rice wine vinegar salt and pepper to taste Combine all ingredients in food processor and blend together. Serve with salmon filet. |