TheFoodTasting

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

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #For-1-or-2 #Main-dish #Lamb-sheep #Seafood #Salmon #Fish #Meat #Saltwater-fish #Number-of-servings

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