In the Hands of a Chef by Jody Adams

Author:Jody Adams [Adams, Jody : Rivard, Ken]
Language: eng
Format: epub
ISBN: 978-0-062-03959-0
Publisher: HarperCollins
Published: 2002-10-14T16:00:00+00:00

Salmon Marinated in Mint and Basil with Summer Vegetable Gratin

For the most part, I try to keep things as simple as possible when combining seafood and summer vegetables. But not so the French—and on some occasions, jumping through their hoops makes sense. This is a lovely decadent dish whose major effort goes into a rich gratin of summer vegetables with cream. The salmon is very lightly flavored with basil and mint. After the gratin is baked, the salmon is given a quick sear and served atop the vegetables.

MAKES 4 ENTRÉE SERVINGS

Grated zest of ½ lemon

3 tablespoons chopped fresh mint, plus 4 sprigs for garnish

3 tablespoons chopped fresh basil

3 tablespoons extra virgin olive oil

Four 6-ounce salmon fillets, skin removed

Kosher salt

¼ pound sugar snap peas, strings removed

¼ pound thin string beans, trimmed

¼ pound zucchini, scrubbed and cut into ½-inch dice

¼ pound flat-leaf spinach, trimmed of thick stems, washed, dried, and coarsely chopped

1 ear corn, husked

¼ pound leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise and swirled vigorously in a bowl of cold water to remove any grit

1 baking potato (about 8 ounces), peeled and cut into ½-inch dice

1 cup heavy cream

1 lemon, halved

Freshly ground black pepper

1 garlic clove, finely chopped

1 tablespoon finely chopped shallots

½ cup toasted bread crumbs

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.