In the Hands of a Chef by Jody Adams & Ken Rivard

Author:Jody Adams & Ken Rivard [Adams, Jody & Rivard, Ken]
Language: eng
Format: epub, pdf
Tags: food
ISBN: 9780062039590
Publisher: HarperCollins
Published: 2002-01-02T00:00:00+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

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