O'Briens Bistro

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

Pacific Rim Veal Cutlet, Poached Salmon With Mustard Lime Sauce,
Pan Fried Prawns With Scallop Mousse

Pacific Rim Veal Cutlet

  • 1 veal cutlet
  • All purpose flour
  • 1 Tbsp. black pepper
  • 1 Tbsp. salt
  • 2 oz. olive oil
  • 4 oz. Shitake mushrooms, sliced
  • 1/2 cup heavy cream
  • 1/4 cup dry sherry
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. sesame oil
  • 1/2 Tbsp. minced orange peel
  • 1/4 tsp. crushed green peppercorns
  • 1 Tbsp. fresh minced ginger
  • 1 medium carrot, julienned
  • 1 oz. leek, julienned
  • 4 baby corn
  • 4 baby zucchini squash
  • 1 oz. red bell pepper
  • 6 sprigs fresh chives
  • 1/2 oz. whole butter

Blanch corn, squash, pepper and carrots. Set aside for later use. Dust veal cutlet in flour. Pan sear veal until medium doneness in olive oil and set aside until later. Keep warm. Deglaze pan with sherry, add mushrooms and remaining sauce ingredients. Simmer until thickened. Saute vegetables with whole butter. Arrange on plate. Pour sauce on plate, and top with veal cutlet. Garnish with leeks and chives. Serve with linguine, if desired.

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Poached Salmon With Mustard Lime Sauce

  • 6 cups water
  • 2 1/2 cups dry white wine
  • 2-3 bay leaves
  • 2 tsp. Peppercorns
  • Juice of 1 lemon
  • 2 skinned salmon filets (6-8 oz.)
  • Salt and pepper
  • 1/2 cup sour cream
  • 2 Tbsp. Dijon mustard
  • 2 tsp. fresh lime juice
  • 2 tsp. honey
  • 1/2 tsp. sliced basil

Bring water, wine, bay leaves, lemon juice, peppercorns, salt and pepper to a simmer. Add salmon filets. Poach for approximately five minutes or until done. In a medium bowl, blend all other ingredients except sliced basil. Remove salmon from poaching liquid. Arrange on plate and pour sauce over salmon. Garnish with sliced basil.

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Pan Fried Prawns With Scallop Mousse

  • 8 prawns, peeled and deveined (16-20 ct.)
  • 8 large scallops
  • 2 Tbsp. heavy cream
  • 1 sprig of fresh dill
  • 2 Tbsp. white wine
  • Salt and pepper to taste
  • 1 cup coarse seasoned bread crumbs
  • 1 cup seasoned flour
  • 1/2 cup heavy cream
  • 1/2 Tbsp. coarse cracked black pepper
  • 1/4 tsp. fresh grated ginger
  • 1/4 tsp. sesame oil
  • 1/2 tsp. chopped parsley
  • 1 cup olive oil

Make a mousse by pureeing scallops with cream, dill, wine, salt and pepper into a smooth paste. Butterfly prawns. Dip prawns into seasoned flour, rub with mousse mixture, then roll into bread crumbs. Set aside. In a sauté pan, heat cream and add pepper, ginger, oil and parsley. Reduce until thickened. Pan fry prawns in olive oil until done, approximately two minutes on each side. Arrange on plate. Pour sauce in the middle of the plate and garnish.

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