SALMON EN GELéE WITH COCONUT RISOTTO
Provided by Jonathan Reynolds
Categories main course
Time 1h15m
Yield 6 appetizer servings
Number Of Ingredients 24
Steps:
- Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
- Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
- The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1 3/4 cups water.
- Pour 1/2 inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another 1/2 inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by 1/2 inch. Refrigerate at least 4 hours, or up to 1 day.
- About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
- Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.
COPPER RIVER SALMON
Provided by Jonathan Reynolds
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 275.
- Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
- Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 809 milligrams, Sugar 0 grams
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
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