Salmon Parisian with white truffle oil

4 -6 oz filets well trimmed with bones and skin removed
All purpose flour for dusting
1 whole egg with ¼ cup of heavy cream mixed together
6 tsp of safflower oil for sauté
3 tablespoons of sweet butter
6 large button mushrooms, washed and sliced thinly
White truffle oil to taste
¼ white wine or dry vermouth
Sea salt to taste
Fresh ground pepper to taste
Fresh herbs

-in a heavy sauté pan heat butter and oil together, dust salmon filets with flour and season with sea salt and fresh pepper

-dip and coat salmon with egg and cream mixture

-carefully place in hot oil and butter mixture, browning one side and turning over

-add mushrooms and white wine

-cover on stove until salmon is done…..approximately 5 minutes or until lightly pressing on salmon the filets tend to fall apart

Serve on warm plates with couscous and vegetable and drizzle white truffle oil

Garnish and serve

Frozen Lemoncello soufflé

8 egg yolks
1 qt. heavy cream
1 cup of granulated sugar
1 cup of lemoncello liquor

Mixing bowl beat egg yolks until creamy and add sugar slowly and beat until dissolves. Set aside

In a separate mixing bowl whip heavy cream until stiff peaks and fold in lemoncello liquor

Fold the beaten egg yolk and sugar mixture into the whipped cream and freeze for approx 30 minutes

Serve with fresh berries …Can be made up to two days ahead and stored in the freezer well covered