Directions

Prepare the salmon by first seasoning the fish. In a food processor pulse the pecans and breadcrumbs and pour out into a flat dish or pie pan. Wisk the milk and eggs together and set aside. Take the salmon and press down just the presentation side in the flour first then the egg mixture and finally press the filet into the pecan breadcrumbs. 

In a sauté pan over medium heat add a 2 oz of vegetable oil. Carefully place the breaded side of the salmon down and turn when golden brown. Cook for 10-12 minutes in a 400-degree oven then let rest.

For the Burre Blanc, in a sauce pan add the white wine, shallot and the juice from one lemon. Slowly reduce until almost dry, add heavy cream and slowly Wisk in the butter until fully incorporated season with salt

When ready to serve drizzle the honey over the salmon filet and cover with the butter sauce. Enjoy!

Ingredients

6 oz. piece fresh salmon filet

4 oz. chopped pecans

2 oz. seasoned bread crumbs

4 oz. AP flour (use almond flour for gluten free)

2 whole eggs

½ cup milk

4 oz. cold unsalted butter

1 diced shallot

2 oz honey

4oz. dry white wine

1 lemon

2 oz. heavy cream

Salt & pepper

Ingredients

1 lb. boneless chicken thighs (skin on)

1 lb. fresh pasta

4 oz. fresh oregano (chopped)

3 oz. fresh garlic minced

½ teaspoon chili flake

1 cup white wine

2 egg yolks

1 whole egg

1 cup fresh pecorino cheese grated

8 oz. guanciale (substitute pancetta or thick cut bacon) 

fresh ground black pepper

1/2 cup chopped Italian parsley

Directions

Season the chicken thighs and place them skin down in a hot cast iron skillet or heavy sauté pan. Place in a 400-degree oven and cook all the way with the skin side down. Cook chicken for 15-20 minutes, then let rest.

Make the egg mix by whisking the egg yolks, whole egg. Pecorino cheese and black pepper. Set aside. 

 In a sauté pan cook the diced guanciale until golden brown, add garlic herbs and chili flake. Sauté until the garlic starts to brown the add white wine and reduce by half. Add your pasta into boiling water. When done place pasta directly into the sauté pan along with 6-8 ounces of pasta water. Wisk in your egg mixture off the heat until everything is incorporated. Finish with fresh grated cheese and chopped parsley.

Present on a large platter with the chicken chopped and placed over the pasta. Enjoy!