Tina's Restaurant
760 Hwy 99W
Dundee, Oregon 97115

Reservations:
503-538-8880



Salmon Troisgros for 6

375 ML. Dry White Wine       4 large Shallots/ Finely Minced
375 ML. Dry Vermouth          1 quart of Crême Frâiche
375 ML. Fish Stock or Clam Juice       6ea. 6-8 oz filets of fresh Salmon.
12 large leaves of fresh Sorrel (chiffonade)

Combine the wine, vermouth, fish stock, and shallots. Boil until just 1/4 cup of liquid remains. Pour the reduction including the shallots into a fine mesh sieve, and press the shallots through the sieve. Whisk the sieved reduction into the Creme Fraiche. In a stainless steel sauté pan large enough to hold the 6 filets pour the creme fraiche/ reduction mixture, and add the salmon filets.
Bring the sauce to a low boil and immediately reduce the heat to a simmer for one minute and then turn the heat off, keeping the fish covered. The fish will be done in eight to ten minutes. Remove the filets and keep warm while the sauce reduces until thickened. Place the filets on warm dinner plates, and pour sauce over each piece of salmon, and garnish the fish with the chiffonade of fresh sorrel. Serve. You can add a bit of sautéd spinach to the middle of the plate (with the salmon on top) if you'd like something green.
©Tina's Restaurant * 503-538-8880 * www.tinasdundee.com

 

Scallops in Thyme Cream for Four

6-8 scallops per guest / 6-7 oz. each       1 tablespoon fresh thyme
1.5 quarts of water       1/2 lb. sliced fresh chanterelles
1.5 pints of whipping cream       3 oz. clarified butter      salt

bring water to a boil. Place the scallops in simmering water and blanch for 30-60 seconds. chill the scallops. boil water in the pan until it is reduced to about three tablespoons add the whipping cream and fresh thyme. Reduce this by simmering to approximately one and a third cup of liquid, and chill. When you are ready to serve this course:Heat two sauté pans with about an ounce of clarified butter in each. in onesauté mushrooms gently till softened; salt to taste. then sauté the scallops at a high heat; quickly brown them to a crispy-edged golden color. Turn the scallops after about two minutes and cook for another minute on the second side. Remove the mushrooms to a warm plate, while the scallops finish. Remove the scallops to a warm plate and pour off any butter left in the scallop pan. Add the sauce. Turn the heat up to high and reduce the sauce until the sauce starts to turn a light caramel color. While the sauce is reducing place 1/4 of the chanterelles in the middle of each plate and sauce the plates; array the scallops around the chanterelles. Serve.
©Tina's Restaurant * 503-538-8880 * www.tinasdundee.com

 

Amelia’s Biscotti

1 stick butter      1 C sugar      3 eggs
1/2 t. salt            1 T baking powder
3 C flour            3 T anise       1 C nuts- ground
1 C figs- cut up         
Optional/you could add these items
Vanilla        Milk       Lemon Zest        Citron

Mix dry ingredients togther and add liquid and mix well.
Form into two long domed loaves and bake on parchment paper at 350° for 20-25 minutes.
Allow the loaves to cool for a little while and slice into biscotti shapes. Keep the slices standing up and a little separated.
Bake again at 200° until dry. Allow to cool and store covered

©Tina's Restaurant * 503-538-8880 * www.tinasdundee.com

 

 

 

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