Recipe for Surf & Turf (Smoked Salmon and Citrus Glazed Filet of Beef Carpaccio with Boursin Cheese, Crabmeat and a Balsamic Reduction) by Chef Shane Sutton, Chef de Cuisine Le Guignol Honolulu, HI for the Boursin Cheese Company's "Chef of the Year" Contest November 2001
Recipe features Domaine de Canton Ginger Liqueur, Champange, lemon and lemon bitters. Ginge Liqueur recipe provided by Domaine de Canton.
Salmon filets are coated in a combination of mixed herbs and shallots and sautéed. Napa cabbage is braised in butter then the pan is deglazed with Champagne. The filets are presented atop the cabbage then drizzled with finished Champagne sauce.
Stuffed mushrooms are always a hit at our parties. This version uses Italian sausage, Parmesan cheese, parsley and bread crumbs. Serve with Moet Chandon Champagne.