Posted by GayleL May 24, 2001

Source: wwltv.com - Hyde Park Grill - Chef Jefferey Tincher - as seen on the Eyewitness Morning News - January 26, 2001

Salmon
1 (8 ounce) piece salmon
Salt and pepper to taste
4 strips bacon
1/2 cup Roquefort cheese
1 teaspoon cayenne pepper

Sauce
2 ounces clarified butter
2 ounces all-purpose flour
1/4 cup minced shallot
1 tablespoon minced garlic
1/2 cup Roquefort cheese

Spinach
4 cups clean, picked spinach
1 tablespoon diced shallot
Salt and pepper to taste
2 ounces olive oil

Salmon: Butterfly and lay out 8 ounce salmon filet. Pound out with mallet until 1/4 inch thick, salt and pepper. Mix Roquefort cheese, Japanese bread crumbs and cayenne pepper; spread on salmon. Roll salmon into a tube.

Lay out bacon; roll salmon filet with bacon and tie off with string. Slice into four (2 ounce) portions, roll in flour and sear in hot pan with olive oil. Finish in oven at 350 degrees F for three minutes.

Roquefort Shallot B?hamel: Take flour and oil, cook in pan to form a light roux. Add shallots, then 1 quart cream; add 1/2 cup Roquefort cheese and mix well. Cook until lightly thickened.

Spinach: Heat saut?pan until smoking hot, add olive oil and shallots and saut?for 15 seconds, then add 4 cups spinach. Saut?briefly and salt and pepper to taste.