Roast Red Pepper Bisque
3 Red Bell Pepper Roasted, Peeled, and deseeded
1 ½ Cup Heavy Cream
1 ½ Cup Whole Milk
3oz Corn Starch Slurry
Heat cream and milk until warm. Add roasted red peppers and simmer for 35 minutes. Blend, then place back into a pot and bring to a boil. Add corn starch slurry and season with salt and pepper. Finish with butter.
Grilled Salmon & White Chocolate
6oz Scottish Salmon
4oz Lemon Olive Oil Mash Potatoes
2oz White Chocolate Cream
1oz Lemon Berry Salad
Grill your salmon to your liking. Top with lemon olive oil mash potatoes. Serve with white chocolate sauce and lemon berry salad.
For the Lemon Olive Oil Mashed Potatoes
5 Russet Potatoes (peeled)
7oz Extra Virgin Olive Oil
Boil the peeled Russet Potatoes. When soft, remove from stove and drain. Then, rice the potatoes in a food mill. In a pot, add warm riced potatoes and zest of 1 lemon. Then, while stirring slowly, add 7 oz extra virgin olive oils. Mash potatoes. Season with salt and pepper.
For the White Chocolate Cream
4oz Heavy Cream
2oz Chopped White Chocolate
1 teaspoon Vanilla Paste
Heat cream on the stove and mix in sugar and vanilla. Then, add white chocolate until thickened.
Lemon Berry Salad
1 Tbsp Fresh Chopped Thyme
½ Shallot (diced)
Pinch of Salt
1 Lemon (Zested and Juiced)
1 Pint Raspberries
1 pint Blackberries
1 pint of Blueberries
Combine thyme, shallot, salt, lemon and sugar, and let sit for 30 minutes. Then, 10 minutes before serving, mix in the raspberries, blackberries and blueberries.
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