Recipe Database
Tomato Cream Sauce:
Tomato Cream  Sauce:
Serves: Just enough

2 Tbs of olive oil
1/2 C of chopped onion
2 tsp of minced garlic
2 1/2 C seeded chopped tomatoes
1/2 C of chicken stock
1 Tbs of tomato paste
3/4 oz. heavy whipping cream
2 Tbs of butter
Salmon topping:

1/2 oz of dried mushroom(which ever you can get Porcini's are the best)
1 Tbs minced shallots
3 Tbs of finely grated Parmesan cheese
3 Tbs of melted butter
S&P to taste

For the sauce: In a med sauce pan heat the oil and begin sweating the onions (about 3 minutes). Add the garlic and cook about 30 seconds. Add the tomatoes, and cook until the tomatoes give up their juice. Add the stock and tomato paste and bring to a boil. Reduce the sauce by 1/2. Add the cream and cook on med to reduce it by 1/2 again. Preheat your BGE to about 375ยบ F. Place a sheet pan inside the egg. (Expect much better flavor than if you would have used an oven). In the bowl of a food processor; add the dried mushrooms and chop until finely ground (almost powder. Combine all the rest of the ingredients into a bowl and stir to mix. Place the salmon onto the sheet pan skin side down and top the fish with the mushroom mixture. Close up the egg and cook about 8-10 minutes. Serve with the tomato sauce on top. ..