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surf and turf with dill sauce and onionberry chutney

Desciption

this is a simpler-than-you-might-think recipe with a touch of elegance that might be found at fine dining establishments. choose your starch and vegetable and place them into individual servings using ramekins to finish off this classy main course. created for rsc #14. bon apetit!

Tags

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Steps

  1. Dill sauce: mix all ingredients well
  2. Set aside until needed
  3. Let sit for at least 30 minutes though
  4. Onionberry chutney: in a pan heat oil and butter over medium heat
  5. Add onions and cook 15-20 minutes
  6. Turning occasionally
  7. Until they caramelize and turn golden in color
  8. Add remaining chutney ingredients to the pan and increase heat to med-high and cook until thickened
  9. About 5 minutes
  10. Surf & turf: heat broiler and place rack 8-10 inches from heat source
  11. Season chops and salmon with salt and pepper and set aside
  12. To a large broil-proof skillet
  13. Add olive oil and butter
  14. Place on stovetop over med-high heat
  15. Once oil is ready
  16. Sprikle the finely chopped rosemary and dill into the pan
  17. Place chops and salmon in skillet directly on top of herbs
  18. Do not move or turn the meats over ! sear for 2-3 minutes
  19. Once bottom is seared nicely
  20. Immidiately move the skillet under the broiler and broil for 2-3 minutes
  21. Lightly spoon some of the dill sauce over tops and return to broiler and broil 1-2 minutes more
  22. Being careful not to burn the sauce
  23. Let sit a minute or two before serving
  24. Assembly: smear or drizzle a bit of the remaining dill sauce decoratively onto 2 serving plates
  25. Place a mound of chutney in the center
  26. Then lean just a
  27. Use ramekins for your starch and vegetable portions and place across from eachother from the mound
  28. Garnish with fresh sprigs of rosemary and / or dill if desired

Step 19

Total Time in Minute 45

Ingredients Count 20

cooking surf and turf with dill sauce and onionberry chutney

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Ingredients

Mayonnaise

Dijon mustard

Stone ground mustard

Sugar

Olive oil

Fresh dill weed

Garlic powder

Onion powder

Butter

Vidalia onion

Kosher salt

Black pepper

Dried cranberries

Sliced almonds

White wine

Red wine vinegar

Fresh rosemary

Fresh dill

Salmon fillets

Lamb chops

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