round table tepanyaki outdoor | Salmon with absinthe mushroom cream sauce

Suggested noodles: serve with nutty quinoa or wild rice.

•2 salmon fillets or fillets, with skin (optional)
Our favorite: Pacific salmon, on the skin
• 8 ounces. Cremini mushrooms (baby portobello), thinly sliced
• 1 cup is half + half
• 2 TBSP. Unseasoned fresh breadcrumbs (or Panko)
• 3 TBSP. The sweet vermouth
• 2 TBSP. Butter, salted
• 2 TBSP. Clarified butter (ghee; Any high quality, high smoke point vegetable oil is also suitable)
• white pepper, salt to taste
• 1/2 level lime juice

Preheat the Cookeryaki teppanyaki table for sale in May. When the orange light goes out, set the smokeless teppanyaki table temperature to # 7 to # 8 (depending on the model)

Melt 1 tablespoon 1 tablespoon butter. Thinly slice the olive oil and sauteed mushrooms until half done and most of the water has evaporated. Push the mushrooms into the heat shield.

Melt 1 tablespoon and butter in remaining olive oil. Sprinkle the breadcrumbs on one side of the salmon skin, then cook the skin side down for 2-3 minutes. It should be light gold and crisp. Turn, sprinkle with breadcrumbs, and cook for another 2-3 minutes, or until cooked in the center. Lower the temperature to 6.

Season the fish lightly with pepper and salt, then place in an external heated area. Add absinthe and "glaze", capturing all the brown pieces at the bottom. Now push the mushrooms back to the hot cooking center. Carefully add half the cream and gently mix it together. Note that the edges of the mixture will not dry or burn. Using a spatula, push the liquid back from the edge to the center. When the cream is reduced to half, gradually add the remaining cream. Cook for 2-3 minutes or until light creamy consistency. Tasting season.

Turn off the round table tepanyaki outdoor, sprinkle with chopped chives and serve.

Note: salmon and sauce are easy to cook. Test the fish at its thickest and then cook it again if necessary, rather than cooking the fish first.