* GRILLED SALMON IN A SHERRY CREAM SAUCE ASHTON STYLE (#58)

This recipe is a variation of the Newburg recipe.  There are some changes on how to prepare this dish including cooking the salmon on an outdoor grill. This can be a non meat dish using Penzenkys Vegetable
base instead of the chicken base

INGREDIENTS:
     4 (8OZ) salmon pieces about a 1 1/2 thick each
     or add additional pieces for additional guests
     sprinkle a rub made of the following:
         3 tab dried oregano
         3 tab dried basil
         3 tab cumin
         2 tab powdered garlic
         1 tab kosher salt
         1 tsp coarse black pepper
         3 tab of dark brown sugar

     8 oz of heavy cream (separate amount from the creme fraich)
     8 oz of creme fraich made from 4 oz of sour cream
     or buttermilk and 8 oz of heavy cream and let stand about
     4 hours and then put into the refridgerator
     8 oz of virgin olive oil
     1 stick of  unsalted butter
     1 medium onion peeled and minced
     1 tsp of white pepper
     2 tab of Millers chicken baseor equiv
     1 tsp saffron
     for non meat use Penzeys Vegtable base

DIRECTIONS:
     1. mix the rub ingredients together in
         a large bowl and sprinkle a slight
         handful on both sides of the salmon
    2.  cook the salmon on an outdoor grill
         about 4 min on each side and set aside

TO MAKE THE SPECIAL SAUCE:
    3. pour the virgin olive oil in a large fry pan
    4. cut the stick of butter into pieces and add
        to the olive oil
    5. add the minced onions and fry until translucent
        and slightly brown
    6. add the sherry wine and stir into until incorporated
    7. add the heavy cream and stir in until incorporated
    8. add half of the creme fraich and stir in until incorporated
    9. add the 2 tab of Millers Chicken base or equiv or the
        Penzeys Vegtable base for non meat and stir in until
        incorporated
   10. add the tsp of saffron and stir until incorporated
   11. cook over low heat until well mixed
   12. return the salmon pieces into the sauce and cook
         an additional 10 to 15 minutes and serve