Monthly Archives: April 2016

Lox bagel salad

Serves 2.

  1. 1 bagel in 1in pieces
  2. 4tb oil
  3. 1/2 cup capers
  4. 1 bunch watercress
  5. Half of hothouse cucumber
  6. 1/2 cup grape tomatoes, halved
  7. 1/2 cup pickled red onion
  8. 8oz smoked salmon
  9. 4tb sour cream
  10. 1tb cream cheese
  11. 2tb horseradish
  12. 1tb dill
  13. 1tb lemon juice
  14. 1/2tb white wine vinegar
  • Toast bagel in a 350 degree oven for 10 minutes. Set aside.
  • Cook 2-3 for 1 minute until crisp. Set aside on paper towel to drain.
  • Combine bagel and capers with 4-8. Mix 9-14 and toss with salad. Serve.

Citrus-poached salmon

Serves 4

  1. 2 cups water
  2. 1/2 cup white wine
  3. 1 orange, 3 slices reserved and rest juiced
  4. 1 lemon, 3 slices reserved and rest juiced
  5. 1 lime, 3 slices reserved and rest juiced
  6. 2 cloves garlic
  7. 1tsp peppercorns
  8. 2 sprigs dill
  9. 4 5oz fillets salmon
  10. 1tb butter
  11. 1-1/2tb mustard
  12. 1tsp honey
  • Simmer 1-7 and 2 sprigs dill for 15 minutes. Add salmon, cover and poach until barely opaque, about 6-8 minutes.
  • Set salmon aside. Strain liquid and discard all but 1 cup. Reduce to 1/2 cup, add remaining dill sprig and 10-12 and serve with salmon.

Thai oyster soup

Serves 4

  1. 4 stalks lemongrass
  2. 1tb ginger
  3. 1 small shallot
  4. 1 serrano pepper
  5. 1 quart fish stock
  6. 1 quart coconut milk
  7. 4 dozen fresh oysters, shucked and liquor reserved
  8. 4tsp lime juice
  9. 1/2 cup basil
  10. 1/2 cup cilantro
  • Cook 1-4 for 5 minutes. Add 5-6 and liquor and simmer for 15 minutes. Add oysters for 2 minutes. Add 8-10 and serve.

 

Bourride

Serves 4

  1. 1/2 cup oil
  2. 3 fennel bulbs, cut into wedges
  3. 1 onion
  4. 3 slices ginger
  5. 4tb butter
  6. 1tb paprika
  7. 2 cups white wine
  8. Pinch of saffron
  9. 2-1/2 quart fish stock
  10. 4tb red wine vinegar
  11. 1 jalapeño, halved
  12. 1lb mussels
  13. 2lb mixed white fish in 1in pieces
  14. 8oz bay scallops
  15. 8oz shrimp
  16. 2 cups aioli
  17. 2tb sherry
  18. 2tb chives
  19. 1 baguette, cut into slices and toasted
  • Cook 1-4 for 5 minutes. Add 5-6 for 1 minute. Add 7-8 and bring to a boil. Add 9-12 and steam mussels. Set mussels aside and keep broth at a simmer.
  • Add whitefish for 5 minutes. Add shrimp for 3 minutes. Add scallops for 2 minutes.
  • Divide fennel, fish and shellfish into serving bowls and keep broth at a simmer. Remove jalapeño and ginger. Whisk in aioli and simmer for 3-5 minutes until thickened. Add 17-18, divide into serving bowls and serve with baguette.