Wednesday, January 23, 2008

Salmon Provencal

I saw this the other day on TV. It's from Wolfgang Puck. It looks really easy and delicious, as well as healthy. I'm going to try this the next time I buy salmon.

Sauce Pistou:
1 cup olive oil
2 tablespoons sherry wine vinegar
1 bunch basil leaves, chopped
3 shallots, minced
4 ripe tomatoes, peeled, seeded, and chopped fine
1/2 lemon, zested and grated
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
Salt, freshly ground pepper and cayenne pepper, to taste

2 carrots, peeled
1 leek, white part only
2 stalks celery, with strings removed

2 quarts court bouillon, recipe follows
2 pounds Chinook or King salmon fillets

Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.

Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.

Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.

To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.

Court Bouillon:
2 medium carrots
2 stalks celery
1 leek
1 sprig fresh thyme or a pinch dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 quarts water
2 cups dry white wine
Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
Yield: Makes about 2 quarts

Sunday, January 06, 2008

Asian Crab Cakes - Untested

We had some very good crab cakes with curry and a mango salsa at Wok Hay the other night. I liked them, but I think that they could be improved. Here are some ideas. When I get a chance to work on this, I'll finalize the recipe.

4 small crab cakes or 2 large

1/2 pound lump crab meat, picked over
1/2 tsp grated ginger
1 green onion, chopped fine
1 tbl red pepper, chopped fine
1 tsp rice wine vinegar or lime juice
1 tsp soy sauce
1/4 tsp sugar
1 egg
1/4 C dry bread crumbs

1/2 C dry bread crumbs
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried turmeric
1/4 tsp cayenne ?
1/4 tsp salt

Mango Salsa:
1 fresh mango, chopped (peaches are a great substitute if you don't have mango)
1/4 C red bell pepper, chopped
1/4 C fresh cilantro, chopped
1 tbl rice wine vinegar
1 tsp sugar

Mix all together lightly. Try not to break up crab meat. Form into patties. (Can be refrigerated at this point) Mix coating ingredients together and lightly coat crab cakes. Heat a non-stick skillet on medium high and add about 1 tbl of neutral oil (peanut, corn, safflower). Brown the crab cakes for about 3-5 minutes on one side and about 3-5 minutes on the other, depending on their size and whether they have been refrigerated. Reduce the heat to medium if the cakes are browning to fast.

Serve with Mango Salsa.