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Salmon Steaks with Pic贸n Blue

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Margi Cintrano View Drop Down
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    Posted: 27 February 2012 at 09:47
Pic贸n Blue,  is a shattered blue spicy piquant and tangy cow variety Spanish cheese which is aged in leaves and cured in caves in the Asturias region of Pic贸n, located on the northern coast in between Galicia to the west and Cantabria to the east in northwestern Spain.  
 
Salmon Steaks with Pic贸n Blue - Serves 4:
 
4 salmon steaks fresh if possible
salt
 
Blue Cheese Sauce: ( I use Gorgonzola and / or Roquefort as well )
 
3 leeks
7 ounces of blue cheese of choice
7 fl.oz. light cream
7 ounces sweet peas fresh if possible or French Green Beans ( I use French string beans )
 
1. wash the leeks, slice into rings and then saut茅 gently in olive oil in a covered saut茅 pan
2. cook the French string beans or the sweet peas for 5 mins. only in boiling water ( strain and reserve the veggie remaining warm )
3. remove some rind on blue cheese, and break off a few pieces with its crumbling texture
4. place in a saut茅 pan with cooking cream and bring to simmer ... stirring frequently
5. wash the salmon steaks and season and then grill to rare or medium rare
6. serve drizzled with the blue cheese sauce and the string beans or sweet peas ...
 
Wine recommendation:
 
try a white chardonnay from Navarra with clear bright straw gold color and perfume of herbs and honey. If you cannot find such bottlings: Washington State Colombia Crest or other brands are quite lovely. Smooth and full white dry wine with a bit of fragrance.  A Riesling shall work very well too.
 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 09:55
say, margi - i've heard of this cheese and have often wondered how it would taste. this recipe looks like simple, wonderful cocina gallega!! (did i say that correctly?)
 
thanks for posting ~ if i get the chance, i may try this with large trout, but first, i REALLY have to attempt trucha a la navarra, since i have been wanting to try that for two years, now!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 11:54
 
 
Ron, Good Evening,
 
Firstly, trout would be wonderful with either Pic贸n or Cabrales ... ( blue vein cheeses )
 
Gorgonzola if young can go well with honey and is light and sweet for salads. Roquefort is also quite light when not cured.
 
However, cabrales has an intensity and Pic贸n means " a bit piquant " ... Picar is to bite !
 
Pic贸n and Cabrales are is ASTURIAS ...
 
COCINA GALLEGA: this is another province, THE NORTHWEST CORNER ... ( Asturias is east of Galicia )
 
Trout Navarran style is: trout which is baked in a clay oven in white wine, with Jabugo acorn fed ham wrapped around it --- and / or saute茅d in olive oil --- same preparation ... Navarra is inland and thus, borders France to the north; The Basque Country to the West and to the East is Lleida, Catalonia ...
 
Hope that this data has assisted u a bit ...
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 11:59
>>>Hope that this data has assisted u a bit ... <<<
 
yes it has, thank you, and thanks also for the geographical information!
 
the trucha a la navarra that i found:
 
 
was also from the basque country ~ it is very similar to the one you mentioned, except it is cooked in a cast-ron pan, rather than in clay. this recipe is from my "culinaria spain" book.
 
in my "foods of the world" book, i have seen a recipe that is very close to the one you mention, also with the same name, and i have wondered if there are two different ways to cook the trucha a la navarra ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2016 at 20:42
I am salivating at the very thought of the Salmon Steaks with Blue Cheese.

I had a Boneless Salmon Steak with a Parmesan Basil Crust on the menu at Big Rock Brewery that was finished with Cider.

The recipe is truly speaking to me.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2016 at 15:41
It is a fascinating profile ..  One must adore blue cheese .. Perhaps you should try a blue cheese sauce on the side to see if you like it !!

Have a lovely evening.

 
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