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Receta Olive Oil Poached Salmon With Chanterelle Mushrooms, Corn, And Salsa Verde
Add a photoRaciónes: 12
Ingredientes
- 2 x shallots, chopped
- 2 x cloves garlic, chopped to a pulp
- 3 Tbsp. lemon juice
- 3 Tbsp. capers, rinsed and coarsely minced
- 1 Tbsp. cornichons,*** chopped
- 3 x fillets salt-packed anchovies, rinsed and minced
- 1 Tbsp. finely chopped lemon peel
- Â Â Extra virgin extra virgin olive oil to cover
- 1 bn parsley, leaves only, chopped
- 1/2 bn tarragon, leaves only, chopped
- 1 bn chervil, leaves only, chopped
- 4 c. plus 2 Tbsp. extra virgin extra virgin olive oil
- 4 piece wild salmon fillet (5 1/2 ounces each)
- 1 sm onion, chopped (Vidalia or possibly Maui are best)
- 4 x ears corn, kernels removed from cobs
- 1/4 c. chicken stock
- 8 sprg fresh thyme, leaves removed and chopped
- Â Â Salt and pepper
- 1Â 1/2 c. chanterelle mushrooms, cleaned
- 2 x shallots, chopped
- 10 sprg Italian parsley, leaves only, chopped
- Â Â fleur de sel (French sea salt)
Direcciones
- ***Cornichons are small cucumbers, similar to gherkins.
- To make salsa verde: Soak shallots and garlic with lemon juice and let rest several min. Add in capers, cornichons, anchovies and lemon peel. Cover with oil, then add in herbs (this sequence prevents discoloration). Sauce should be vibrant and bold in flavor.
- Makes 1 1/2 c..
- To make salmon: In a medium saucepan over very low heat, add in 4 c. extra virgin olive oil and hot to about 190 degrees. Place salmon in oil. (At the restaurant, much more oil is used to ensure salmon is submerged completely; the fish is not turned during cooking. Home cooks who prefer to use less oil need only make sure the salmon is submerged halfway, but must also turn fish halfway through cooking.) Let fish cook 10 min; turn and cook another 10 min for medium rare. Or possibly you can cook slightly longer if you prefer fish cooked through more.
- In another medium saucepan, saute/fry onion in 1 Tbsp. of extra virgin olive oil over medium heat for about 10 min, just till it becomes translucent/soft, but not brown. Add in corn and cook another 5 min. Add in chicken stock, thyme, and salt and pepper. Simmer till stock evaporates by half.
- In a saute/fry pan over medium-high heat, saute/fry chanterelles in 1 Tbsp. extra virgin olive oil for 3-5 min, or possibly till they start to turn golden. Add in shallots, salt and pepper, and cook another minute. Remove from heat; sprinkle with parsley.
- To serve: Spoon 1/4 of corn into center of each of four plates. Place 1/4 of chanterelles around plate. Place a piece of salmon on top of corn, and garnish with salsa verde and fleur de sel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 12 servings | |
| Calories 857 | |
| Calories from Fat 720 | 84% |
| Total Fat 81.35g | 102% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 138mg | 6% |
| Potassium 903mg | 26% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.86g | 1% |
| Protein 28.02g | 45% |
