O'Briens Bistro

Chef Jim O'Brien
4350 Bayou Blvd., Pensacola, FL
850-477-9120

Veal Scaloppini, Shrimp Wellington, Wasabi Salmon

Veal Scaloppini

• 1 veal cutlet (5 oz.)
• 1/2 Portobello mushroom, sliced
• Egg wash
• All purpose flour
• Panko Japanese breadcrumbs
• New potatoes
• Fresh asparagus spears
• 3 large shrimp
• 2 oz. Marsala wine
• 2 oz. demi glaze
• 1/2 oz. heavy cream

Cut veal cutlet in half. Dredge in flour, egg wash and then breadcrumbs. Sauté in oil or butter until done. Remove veal from sauté pan, deglaze with wine, add demi glaze and cream. Season as needed with salt and pepper. Grill shrimp, mushroom slices, asparagus spears, and potatoes. Serve veal surrounded with shrimp, asparagus spears, mushrooms and new potatoes. Drizzle sauce over veal.

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• 4 Puff pastry squares (2" x 2")
• 4 large shrimp
• 4 tsp. mushroom stuffing

Peel, devein, and butterfly shrimp leaving tails on. Cut puff pastry into squares and slightly stretch. Spread 1 tsp. of mushroom stuffing on each shrimp. Wrap pastry around each shrimp and pinch undersides. Place on baking pan and bake at 400 degrees until puffed and golden brown. Serve with your favorite Bernaise or Hollandaise sauce.

Mushroom Stuffing:

Finely chopped mushrooms, cooked, pureed and flavored to taste with cheese, wine and shallots.

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• 1 salmon filet (5 oz.)
• 1 oz. wasabi paste
• Panko Japanese bread crumbs
• Butter
• 1 oz. Mandarin orange coulis

Spread wasabi paste on both sides of salmon filet. Coat with Japanese breadcrumbs. Melt butter in sauté pan. Brown salmon filet until done. Serve with risotto and sautéed fresh spinach. Drizzle with mandarin orange coulis.

Mandarin Orange Coulis:

• 1-4 oz. can mandarin oranges
• cornstarch
• white wine

Puree mandarin oranges. Heat and thicken with cornstarch and water slurry and white wine.

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