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Thursday, July 4

Salmon & basil crème brûlée

Salmon fillet
12 ounces
Vermouth, dry
1/3 cup
Olive oil, extra virgin
1 tablespoon
Green onions, finely chopped
2
Eggs
2 whole +
2 yolks
Yogurt, Greek
¾ cup
Half-and-half
¾ cup
Basil, fresh, minced
1/3 cup
Parsley, fresh, minced
2 tablespoons
Chives, fresh, minced
2 tablespoons
Salt
¼ teaspoon
Pepper, freshly ground

Parmesan, grated
24 teaspoons
  1. Preheat the oven to 275°F.
  2. Place the salmon in a large skillet with the vermouth, cover, and simmer over medium-low heat for 5 to 6 minutes, or until the salmon barely flakes with a fork.
  3. Remove from heat.
  4. In a small saucepan, heat the oil over medium heat, and sauté the onions until soft, about 5 minutes.
  5. Remove from heat.
  6. Flake the salmon, discarding any skin and bones.
  7. In a medium bowl, whisk the eggs until pale in color.
  8. Whisk in the yogurt and half-and-half.
  9. Stir in the salmon, onions, basil, parsley, chives, salt, and pepper.
  10. Place six standard-size flan dishes in a baking pan.
  11. Divide the custard mixture among the dishes.
  12. Pour warm water into the pan to come halfway up the sides of the dishes.
  13. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
  14. Remove from the oven, and lift the dishes from the hot water.
  15. Place the dishes on a baking sheet.
  16. Evenly sprinkle 4 teaspoons of Parmesan over each custard.
  17. Using a hand-held blowtorch, brown the cheese.
Recipe adapted from Crème Brûlée by Lou Seibert Pappas

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