Post by SeaDragon on Dec 3, 2017 21:25:17 GMT 10
Crispy Skin Salmon and Pea Salsa
Recipe from The Cook and The Chef (ABC TV), Wednesday, 8 November 2006: Season 1 Episode 33
Ingredients:
Crispy Skin Salmon:
4 x 140g thick salmon steaks skin on
Extra virgin olive oil
2 teaspoons butter
Juice of a lemon juice
1 teaspoon chopped chervil
salt
Frozen Pea Salsa:
Yields 280g (would be enough for 8 pax as salsa)
2 shallots, peeled and chopped
15g unsalted butter
extra virgin olive oil
1 ½ cups frozen peas
1 sprig chervil
1 tablespoon lemon juice
3/4 cup chicken stock
salt
Method:
Frozen Pea Salsa:
Melt the butter in a frying pan with a little extra virgin olive oil, add the chopped shallots and sauté until soft.
Bring the chicken stock to the boil in another small saucepan.
Add the frozen peas to the shallots along with a sprig of chervil, and when the peas have defrosted add the lemon juice. Pour the hot chicken stock over the peas and bring up to the boil again, remove from the heat and allow to cool slightly. Pour the pea mixture into a blender or mouli and process until fine. Taste for seasoning and adjust if necessary.
Crispy Skin Salmon:
Heat a large frying pan over a moderate heat. Season the salmon on the skin side with sea salt. Once the pan is hot, add the extra virgin olive oil and place the salmon steaks, skin side down in the pan. Salt the other side of the fish and allow to cook for about 2 minutes or until the skin is crisp. Drop in the butter and once melted, turn the steaks over gently using either a palate knife or spatula, and almost immediately take off the heat, and allow to sit in the hot pan. The centre of the fish should be a little rare.
Place a layer of salsa on a plate and place the fish on top, squeeze over the lemon juice, sprinkle the herbs over and dress with a little drizzle of extra virgin olive oil or vinaigrette of extra virgin olive oil, lemon juice and fresh chervil.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 8 November 2006: Season 1 Episode 33
Ingredients:
Crispy Skin Salmon:
4 x 140g thick salmon steaks skin on
Extra virgin olive oil
2 teaspoons butter
Juice of a lemon juice
1 teaspoon chopped chervil
salt
Frozen Pea Salsa:
Yields 280g (would be enough for 8 pax as salsa)
2 shallots, peeled and chopped
15g unsalted butter
extra virgin olive oil
1 ½ cups frozen peas
1 sprig chervil
1 tablespoon lemon juice
3/4 cup chicken stock
salt
Method:
Frozen Pea Salsa:
Melt the butter in a frying pan with a little extra virgin olive oil, add the chopped shallots and sauté until soft.
Bring the chicken stock to the boil in another small saucepan.
Add the frozen peas to the shallots along with a sprig of chervil, and when the peas have defrosted add the lemon juice. Pour the hot chicken stock over the peas and bring up to the boil again, remove from the heat and allow to cool slightly. Pour the pea mixture into a blender or mouli and process until fine. Taste for seasoning and adjust if necessary.
Crispy Skin Salmon:
Heat a large frying pan over a moderate heat. Season the salmon on the skin side with sea salt. Once the pan is hot, add the extra virgin olive oil and place the salmon steaks, skin side down in the pan. Salt the other side of the fish and allow to cook for about 2 minutes or until the skin is crisp. Drop in the butter and once melted, turn the steaks over gently using either a palate knife or spatula, and almost immediately take off the heat, and allow to sit in the hot pan. The centre of the fish should be a little rare.
Place a layer of salsa on a plate and place the fish on top, squeeze over the lemon juice, sprinkle the herbs over and dress with a little drizzle of extra virgin olive oil or vinaigrette of extra virgin olive oil, lemon juice and fresh chervil.