Text 17648, 91 rader
Skriven 2011-11-11 07:10:13 av Dave Drum (1:18/200.0)
Ärende: SFGate 1018
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon & Mushroom Cakes
 Categories: Seafood, Mushrooms, Wine, Breads, Citrus
      Yield: 4 servings
 
      1 lb Wild salmon filets; pinbones
           - out
      3 tb Extra virgin olive oil; +
           - more for browning patties
           Kosher salt & ground pepper
      3 tb Minced shallots
      2 ts Minced garlic
     12 oz Cremini mushrooms; cleaned,
           - stems trimmed, fine dice
      2 ts Amontillado sherry
        lg Pinch minced thyme
    1/2 c  Panko breadcrumbs
      2 tb Prepared mayonnaise
      2 ts Lemon zest
      1 tb Lemon juice
      1 tb Chopped chives
      2 tb Minced parsley; more to
           - garnish
           Quick Lemon Aioli; opt
           Extra lemon wedges; to
           - serve
 
  By Lynne Char Bennett, Chronicle staff writer
  
  With these patties, you can enjoy that fabulous wild salmon
  flavor and stretch it to serve another person or two. Canned
  coho or sockeye salmon is a year-round substitute. No egg
  was used in this recipe, so the cakes are somewhat delicate,
  so be careful when turning them over in the pan. Serve on a
  bed of lightly dressed greens
  
  Heat oven to 350øF/175øC. Line a rimmed baking sheet with
  foil or parchment for easy cleanup.
  
  Place salmon filets on the baking sheet skin side down.
  Brush with olive oil then season well with salt and pepper.
  Bake until just firm and medium-rare, about 6-7 minutes per
  inch thickness. Remove the salmon from the oven and move to
  a separate plate. When cool enough to handle the fish,
  remove and discard the skin, then coarsely flake the filet
  into a medium-size bowl. Set aside.
  
  Meanwhile, in a large skillet over medium-high heat, add
  enough olive oil to just coat the pan (1-2 tablespoons). Add
  2 tablespoons of the shallots and garlic. Stir constantly
  until aromatic, about 15 seconds, then add mushrooms plus
  salt and pepper to taste. Reduce heat to medium and add
  sherry and thyme. Continue to cook, stirring occasionally
  until mushrooms have given off their liquid and are browned;
  the length of time will depend on the size of the skillet
  and the heat level. Spread mushroom mixture onto a rimmed
  baking sheet and cool to room temperature.
  
  To assemble: Add the cooled mushrooms to the salmon, along
  with the panko, mayonnaise, lemon zest, lemon juice, chives,
  parsley and rest of the shallots. Combine, gently breaking
  up the salmon flakes, but leaving it a somewhat coarse
  texture. Taste and adjust seasoning.
  
  Form 8 cakes, about 1-inch thick, using a 1/4 cup of the
  mixture for each one. The recipe can be made ahead to this
  point, covered well and refrigerated. Remove from
  refrigerator about 15-20 minutes before continuing with the
  recipe.
  
  To cook: Add a light coating of oil, about 1 tablespoon, to
  a large nonstick skillet over medium heat. Gently place
  patties into the skillet and cook until browned, about 1 1/2
  minutes per side. Remove to plates and garnish with
  additional parsley. Serve with Quick Lemon Aioli and lemon
  wedges, if desired.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Human beings do not eat nutrients, they eat food. - Mary Catherine Bateson
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)