Bacco Ristorante participates in Southfield Restaurant Week - FOX 10 News | myfoxphoenix.com

Bacco Ristorante participates in Southfield Restaurant Week

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(WJBK) -

The Southfield Area Chamber of Commerce will host its first Restaurant Week, April 22-27, 2013.

For a list of all participating restaurants, click here.

Bacco Ristorante Salmone Arrosto

Arugula pesto encrusted salmon with beluga lentils and carrot veloute

Serves 4 people

Beluga Lentils

1 stalk celery diced

1 medium carrot diced

1 small onion diced

2 cups dry beluga lentils

3 tablespoon olive oil

In medium pot, boil lentils for 10 minutes or until tender, drain and set aside.

In medium pot, sweat carrot, celery and onion with olive oil. Cook on low heat for 15 minutes. Add cooked beluga lentils, stir and add salt and pepper to taste.

Carrot Veloute

1 small onion julienned

3 carrots roughly chopped

3 cups vegetable stock

3 tablespoon olive oil

In medium pot, sweat carrot and onion with olive oil for 15 - 20 minutes on low heat. Add stock and salt and pepper to taste, bring to a boil and let simmer for 15 minutes. Pour into blender, puree on high, strain and set aside.

Arugula Pesto

3 cups argula

2 cloves garlic

¼ cup pinenuts

½ cup olive oil

Salt and pepper to taste

Bread crumbs

In food processor, combine ingredients (except bread crumbs) and blend until all ingredients are combined. Do not over blend.

Lay 4 6 oz. pieces of salmon on parchment paper covered sheet tray. Cover salmon with arugula pesto and top with bread crumbs. Bake at 425 degrees in a convection oven for 10 minutes.

To plate

Spread carrot veloute on base of plate. Spoon beluga lentils in middle of plate. Place salmon on lentils and serve.

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