Pittsburgh Hot Plate

Ingredients:

1 pound fresh salmon, skin off

1 cup flour

4 eggs, beaten

2 cups panko bread crumbs

1 tablespoon fresh lemon zest

1 teaspoon salt

1 tablespoon fresh cracked black pepper

3 tablespoons butter

Directions:

Cut the salmon into 4 portions- each piece should be the same size, 4oz.

Place the panko breadcrumbs in a bowl with the salt, pepper, and fresh lemon zest.

Place the flour, eggs and breadcrumb mixture in 3 separate stainless steel bowls- make sure to keep them in that specific order.

Salt and pepper each side of the salmon.

Place the portions of salmon in the flour making sure that the filet is completely coated.

Carefully dip the salmon filets one at a time into the beaten egg mixture. Let the excess egg drip off. Transfer the salmon to the breadcrumb mixture- the entire filet should be covered with the panko crumbs.

Melt the butter in a stainless steel pan over medium high heat. Slowly and carefully place the fish in the pan and cook the filets for 2 minutes a side, until they are golden brown. Remove the salmon from the pan, and set on paper towels to absorb the excess butter. Transfer onto a greased baking sheet and bake in a 350-degree oven for 5-6 minutes.

For the Sauce:

1 cup heavy cream

3 tablespoon fresh chopped basil

½ teaspoon salt

1 tablespoon fresh cracked black pepper

Directions:

Place the cream in a small stainless steel saucepot over medium heat. Add the cream- cook for 8-10 minutes, or until it reduces by half. At this point the cream should become nape’, and coat the back of a spoon. Add the fresh chopped basil, salt and pepper.

Plate the Salmon. Place a few tablespoons of the basil sauce around the filet. Garnish with fresh chopped parsley and lemon.