CROUCHING TIGER, HIDDEN SALMON
"I first made this dish for the 2001 Oscars, hoping that the flick that inspired it would win. The dish, like the film, is a winner." - Tucker Shaw
Salt and pepper
2 salmon fillets, about 8 ounces each, skin on
2 leeks, white and light green parts only, sliced and rinsed thoroughly in a colander to remove all dirt
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup chicken stock or water
Juice of 1 lime
Sprinkle salt and pepper on the salmon fillets and set aside. In a medium saucepan, cover the leeks with cold water and 2 pinches of salt. Bring to a boil, then drop the heat to medium and simmer for about 15 minutes, or until tender but not mushy. Drain and set aside.
When the leeks are nearly finished, melt the butter with the olive oil in a saut? pan over high heat. Place the salmon carefully in the pan, skin-side down, and sear for 2 minutes. Don't touch it during this time, or you'll lose the skin.
After 2 minutes, use a flexible spatula to carefully loosen the salmon skin from the bottom of the pan, being careful not to tear the skin. Flip the fillets over. Sear for 2 minutes, then loosen again but don't flip.
Add the chicken stock and lime juice to the pan, but don't pour it all over the crispy skin. Spread the leeks around the salmon and let simmer for 5 minutes, or until the liquid reduces by half. Taste a leek and adjust the seasonings if necessary.
Serve the salmon, skin side up, with the leeks over the top. Hidden salmon.
Source: Gentlemen, Start Your Ovens by Tucker Shaw and Leigh Beisch
"I first made this dish for the 2001 Oscars, hoping that the flick that inspired it would win. The dish, like the film, is a winner." - Tucker Shaw
Salt and pepper
2 salmon fillets, about 8 ounces each, skin on
2 leeks, white and light green parts only, sliced and rinsed thoroughly in a colander to remove all dirt
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup chicken stock or water
Juice of 1 lime
Sprinkle salt and pepper on the salmon fillets and set aside. In a medium saucepan, cover the leeks with cold water and 2 pinches of salt. Bring to a boil, then drop the heat to medium and simmer for about 15 minutes, or until tender but not mushy. Drain and set aside.
When the leeks are nearly finished, melt the butter with the olive oil in a saut? pan over high heat. Place the salmon carefully in the pan, skin-side down, and sear for 2 minutes. Don't touch it during this time, or you'll lose the skin.
After 2 minutes, use a flexible spatula to carefully loosen the salmon skin from the bottom of the pan, being careful not to tear the skin. Flip the fillets over. Sear for 2 minutes, then loosen again but don't flip.
Add the chicken stock and lime juice to the pan, but don't pour it all over the crispy skin. Spread the leeks around the salmon and let simmer for 5 minutes, or until the liquid reduces by half. Taste a leek and adjust the seasonings if necessary.
Serve the salmon, skin side up, with the leeks over the top. Hidden salmon.
Source: Gentlemen, Start Your Ovens by Tucker Shaw and Leigh Beisch
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Crunchy Fish Fillets (using yogurt and egg whites)
- Star-Kist Tuna Fondue (strata using bread cubes) (1953)
- Quebec Salmon Pie (1976)
- Baked Halibut Provencal (serves 2)
- Far Eastern Fish Steaks with Cherry Tomatoes and Baby Corn
- Grilled Barbecued Salmon
- Moosewood Restaurant Honey Mustard Fish
- Magnolia Restaurant's Carolina Crab Cakes with Tomato Gravy
- Dill Stuffed Sea Bass with Lemon-Parsley Butter (using stuffing mix)
- Hop's Walkerswood Shrimp and Lemon Butter Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute