BRONZE SALMON MARDI GRAS

Ingredients:

1 cup heavy cream
3 Tbsp. green onions, sliced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/8 tsp. salt
1/4 tsp. cayenne
1/2 tsp. granulated garlic
20 tails Louisiana peeled crawfish
3 drops Worcestershire sauce
3-4 Tbsp. cold butter cubes
2 Tbsp. fresh grated Parmesan cheese
Fresh fillets of Salmon (3 medallions)

Chef: Roy Lyons, Chef Roy's Frog City Cafe

In a skillet, add the cream, green onion, thyme, oregano, salt, cayenne, garlic and crawfish tails, and reduce by 1/3. Then add the Worcestershire sauce, butter and cheese, reduce just until you can coat a spoon. Keep sauce warm.
Take salmon and trim the edges and remove the skin. Using a round cutter, cut out 3 medallions of the raw fish. Season by completely covering the medallions with Chef Roy's Bronze seasoning blend or Creole seasoning, on both sides.
In a small skillet add some clarified butter and heat to 350-degrees. Add the medallions and cook long enough to get a reddish/bronze color. Turn over and cook just long enough to color the other side. Remove the pieces and drain on paper towel. In a large serving plate pour the sauce and swirl the plate to spread evenly. Spoon the crawfish tails in the center of the plate and top with the bronze salmon medallions forming a circle. Place the vegetable medley (see recipe) in a color sequence around the salmon and garnish the plate center with a stalk of rosemary.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."