Jackson's

Chef Irv Miller
400 S. Palafox
Pensacola, FL
850-469-9898

Grilled Salmon with Fresh Dill and Beurre Rouge,
Paneed Chicken Breast with Tomato and Fresh Tarragon Sauce,
Seafood Pasta

Grilled Salmon with Fresh Dill and Beurre Rouge

• 4 cups red wine
• 1/4 cup red wine vinegar
• 1/4 cup shallots, rough chopped
• 1 tsp. cracked black pepper
• 1 tsp. fresh herbs
• 1 bay leaf
• 1 cup heavy whipping cream (optional)
• 1 1/2 lbs. unsalted butter
• 1 tsp. kosher salt

Heat wine, vinegar, shallots, pepper, fresh herbs and bay leaf in a stainless steel saucepan. Bring to a boil over high heat. Reduce to a simmer and let liquid reduce by two thirds. Add heavy whipping cream, return to a boil (optional). Reduce to a simmer and let mixture become slightly thick. Cut cold butter into 2 oz. chunks. Add butter, several pieces at a time. Whisk until incorporated. Season with salt. Strain through a chinoise (strainer). Serve over cooked salmon filets. Garnish with fresh dill.

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• 4 cups fresh tomatoes, diced
• 3 oz. white wine
• 2 oz. shallots, chopped
• 1 oz. garlic, chopped
• 1 tsp. fresh cracked black pepper
• 1 tsp. fresh tarragon, chopped
• 1/2 lb. unsalted butter (optional)
• 1 tsp. kosher salt

Deglaze cooking pan with white wine. Add garlic, shallots and diced tomatoes. Simmer over medium heat. Reduce to a light simmer and add fresh tarragon. For a rich creamy sauce, add cut cold butter into 2 oz. chunks. Add butter, several pieces at a time. Whisk until butter is incorporated. Season with salt and fresh cracked pepper. Serve over sautéed chicken breasts. Garnish with fresh tarragon.

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Sauté butter-flied shrimp in oil. Add finely chopped garlic and shallots. Add sliced fresh fennel. Add white wine, shrimp stock and cooked angel hair pasta. Add a small amount of olive oil and incorporate well into pasta. Add roasted red peppers. Serve and garnish with fresh basil and Kalamata olives.

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