Goat Cheese Stuffed Salmon with Mayo Sauce, Mushroom Risotto and Red Potatoes

A WHOLE freaking meal for you guys!!!!! This is probably one of the more expensive meals I've made so don't go out to Publix expecting some cheap bill, use only for wooing purposes. I am going to go in order of what I made each step so your cooking times don't get out of whack. Follow my lead so your fish isn't getting cold while you are trying to make potatoes.

The entire meal is fresh salmon stuffed with goat cheese and baked with a homemade mayo like sauce, homemade risotto (although you could probably get by with the boxed kind) and boiled red potatoes.

Start with the Mayo Sauce
Ingredients:

• 2 egg yolks
• 1 whole egg
• 1 tablespoon lemon juice
• 3 teaspoons of Dijon Flavored Mustard
• 1/2 teaspoon of salt
• big pinch of white pepper
• up to 2 cups veggie oil

Directions:
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.

With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed. NOTE: Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. NOTE: You may not need to use all the remaining oil at this time. Set aside Mayo sauce in covered bowl.



Mushroom Risotto


Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• salt to taste
• ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Begin boiling the water for your red potatoes at this point in large pot.



Goat Cheese Salmon

Ingredients:

• 4 salmon fillets
• 1/2 cup goat cheese
• 1/4 cup prepared Dijon mustard mayonnaise blend
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Boiled Red Potatoes

Ingredients:

• 1 1/2 pounds baby red potatoes
• Salt
• 3 tablespoons unsalted butter
• 1 small bunch dill, finely chopped

Directions:
Bring potatoes to a boil in well salted water. Cook until fork tender. Drain then return potatoes to the same pot you boiled them in. Toss with butter and dill. Season, to taste with salt.


TAAAAA DAAAAAAA!