FV10-08-0912
Original Recipe:
Bon Appetit | April 2002
We had another get-together last weekend and I went overboard with my grocery shopping. I bought tons of Salmon because I thought I'll be baking enough Salmon en Croute.
I didn't at all. Everyone brought something they also want to cook. So I got stuck with six good sized fillets and my family can only eat so much salmon en croute, regardless of how tasty it is.
I had to find recipe fast... obviously 2 will be in en croute and I'm still stuck with 4. It have to be good recipes that they won't think, "God, another salmon! Three freaking Salmons in a row!"
So I started with this recipe.
Tip 1: This is a hearty meal, a little side dish of steamed rice will be perfect. Let the salmon be the star.
I made this in 45 minutes... do the math!
INGREDIENTS:
4 tablespoons butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
4 skinless salmon fillets (approx 700 grams in total)
1 large egg, beaten to blend
2 tablespoons olive oil
Serves 4
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
This is tasty and impressive to serve. It offers different textures which makes it enjoyable to eat.
Acoustic Chef, cookin’one tune at a time!
Original Recipe:
Bon Appetit | April 2002
We had another get-together last weekend and I went overboard with my grocery shopping. I bought tons of Salmon because I thought I'll be baking enough Salmon en Croute.
I didn't at all. Everyone brought something they also want to cook. So I got stuck with six good sized fillets and my family can only eat so much salmon en croute, regardless of how tasty it is.
I had to find recipe fast... obviously 2 will be in en croute and I'm still stuck with 4. It have to be good recipes that they won't think, "God, another salmon! Three freaking Salmons in a row!"
So I started with this recipe.
Tip 1: This is a hearty meal, a little side dish of steamed rice will be perfect. Let the salmon be the star.
I made this in 45 minutes... do the math!
INGREDIENTS:
4 tablespoons butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
4 skinless salmon fillets (approx 700 grams in total)
1 large egg, beaten to blend
2 tablespoons olive oil
Serves 4
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
This is tasty and impressive to serve. It offers different textures which makes it enjoyable to eat.
Acoustic Chef, cookin’one tune at a time!
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