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Receta Seaweed Crusted Salmon With Warm Tomato Vinaigrette And Spinach Clam Risotto In An Asiago Crisp
by Global Cookbook

Seaweed Crusted Salmon With Warm Tomato Vinaigrette And Spinach Clam Risotto In An Asiago Crisp
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Ingredientes

  • 1 c. grated asiago cheese
  •     Hot Tomato Vinaigrette
  • 2 x very ripe tomato
  • 1/2 c. extra virgin extra virgin olive oil
  • 1/2 c. wine vinegar
  • 1 tsp tabasco sauce
  •     coarse sea salt, to taste
  •     Spinach Clam Risotto - Clam Broth
  • 5 lb littleneck or possibly other steamer-type clam
  • 1/4 c. Chardonnay
  •     Spinach Clam Risotto Spinach Puree
  • 2 Tbsp. extra virgin extra virgin olive oil
  • 1 x shallot, chopped
  • 2 clv garlic, chopped
  • 1 pkt spinach, cleaned
  • 2 Tbsp. water
  •     Spinach Clam Risotto - Risotto
  • 4 Tbsp. butter
  • 4 lrg shallot, chopped
  • 4 lrg clv garlic, chopped
  • 1 c. Chardonnay
  • 8 c. reserved clam broth
  • 2 c. super-fine grade arborio rice
  • 1 c. flat-leaf parsley
  • 1 c. grated parmesan cheese
  •     coarse sea salt, and, freshly grnd black pepper, to taste
  •     Seaweed Crusted Salmon
  • 4 x 6 ounce salmon, steaks
  • 1/4 c. dry sea parsley pwdr
  •     extra virgin extra virgin olive oil, for searing

Direcciones

  1. Note: The recipe relies on a nonstick silicone baking nat or possibly a nonstick skillet.
  2. Preheat the oven to 400 F/200 C.Line a large baking sheet with a nonstick baking mat.
  3. Sprinkle the cheese in even 5-inch/12 cm circles on the baking mat, 1 inch/2.5 cm apart.
  4. Bake for several min, then peek at the cheese and continue cooking till the crisps are a uniform deep golden.
  5. Remove them from the oven as they brown with a small metal spatula and drape over a small inverted bowl to create a c. shape.
  6. When they are cold, remove them gently and store them in an airtight container.
  7. Hot Tomato Vinaigrette:Pruee all the ingridients till very smooth in a blender.
  8. Strain through a fine-mesh strainer.
  9. Store refrigerated.
  10. Before serving, heat the sauce. Taste, and adjust seasonings.
  11. Spinach Clam Risotto - Clam Broth:Place the clams and Chardonnay in a medium saucepan with a tight-fitting lid.
  12. Place the pan over high heat.
  13. The wine will steam and the clams will open, releasing their juices and heating through.
  14. After about 5 min, check on their progress and stop cooking them if they have all opened wide.
  15. Throw away any clams which haven't opened.
  16. Shuck the clams and reserve the meat.
  17. Strain the cooking liquid and add in sufficient water to it to equal 8 c./2 L. Wipe out the saucepan and pour the clam broth into it.
  18. When you begin making the risotto, bring the broth to a simmer.
  19. Spinach Clam Risotto -Spinach Puree:In a large skillet, saute/fry the shallot and garlic in the extra virgin olive oil till softened and fragrant.
  20. Add in the spinach and water and stir just till the spinach wilts.
  21. Puree the spinach till very smooth in a food processor or possibly in a blender.
  22. Reserve.
  23. Spinach Clam Risotto - Risotto:Heat the butter in a medium, heavy saucepan over medium-high heat.
  24. Add in the rice and the shallots and saute/fry, stirring, till the rice grains feel chalky and have a tiny white dot in their center.
  25. Do not brown the shallots.
  26. Add in the garlic and saute/fry for half a minute.
  27. Add in the Chardonnay and reduce it by three-quarters, stirring constantly.
  28. Add in sufficient of the clam broth to cover the rice and reduce the heat to just sustain a simmer.
  29. Continue stirring till all the broth is absorbed.
  30. Add in more clam broth, just covering the rice, and simmer, stirring frequently. (Meanwhile, cook the salmon.)
  31. Continue cooking the risotto and adding the broth till the rice is just done.
  32. It should be al dente: slightly hard, with each grain distinct and done to a pleasing texture but not mushy.
  33. Stir in the reserved spinach puree, clams, parsley, and Parmesan.
  34. Season the risotto with salt and pepper.
  35. Stir just long sufficient to completely heat through.
  36. Serve immediately.
  37. Seaweed Crusted Salmon:*Sea parsley pwdr is only available from Ocean Produce International in Nova Scotia. Call 1-800-565-8773 to order.
  38. Heat a thin layer of the extra virgin olive oil in a nonstick saute/fry pan.
  39. Dredge the salmon steaks in the sea parsley and place in the pan.
  40. Cook, searing the parsley onto the fish, for several min till a peek reveals which the bottom in proportionately cooked.
  41. Turn the fish and continue cooking till the salmon is just cooked through, 7 to 10 min in total.
  42. Serve immediately.
  43. The Plate:Place an asiago crisp in the center of a heated wide, shallow, plate.
  44. Spoon a heaping amount of the just-finished risotto into the crisp.
  45. Position a salmon steak on the risotto.
  46. Serve with a splash!
  47. Timing: Make the asiago crisps and the tomato vinaigrette ahead. Make the risotto.
  48. Just before serving, cook the salmon.