Text 29437, 113 rader
Skriven 2015-07-27 05:06:50 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1671
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hummus-Crusted Alaskan Wild King Salmon
 Categories: Seafood, Beans, Salads, Citrus
      Yield: 4 servings

MMMMM-------------------------LEMON OIL------------------------------
      2    Lemons; scrubbed
      4 cl Garlic; sliced
      2 tb Sliced shallots
  1 1/4 c  Olive oil
    1/4 ts Kosher salt
        pn Coarse grind black pepper

MMMMM---------------------------HUMMUS--------------------------------
  1 1/4 c  Canned chickpeas; rinsed,
           - drained
      1 ts Minced garlic
      2 tb Tahini
      1 tb Lemon juice
    1/4 ts Kosher salt
        pn Coarse grind black pepper
    1/4 c  Olive oil

MMMMM---------------------------SALAD--------------------------------
      1 md Cucumber; peeled, seeded,
           - sliced
    1/2    Red onion; in thin
           - half-moons
    1/4 lb Haricots verts; blanched,
           - refreshed in cold water
      4 ts Chopped fresh parsley

MMMMM----------------------------FISH---------------------------------
      5 tb Fine-ground cornmeal
      2 tb All-purpose flour
    1/2 ts Fine sea salt
      4    (10 oz ea) wild king salmon
           - filets; skin on
           Soybean oil
           Kosher salt
      4 ts Panko

  TO MAKE THE LEMON OIL: Cut the lemons in half and squeeze
  the juice into a small saucepan. Drop in the juiced lemon
  halves and add the garlic, shallots, oil, salt, and
  pepper. Bring to a boil, then reduce the heat and simmer
  gently for 30 minutes. Transfer to a bowl and cool to room
  temperature, then cover and refrigerate overnight. (If you
  haven't planned ahead, just let the oil sit at room
  temperature for 30 minutes.) Strain the oil, pressing down
  hard on the solids before discarding them. Taste for salt.
  Lemon oil will keep, covered and refrigerated, for 2
  weeks.

  TO MAKE THE HUMMUS: Put the chickpeas, garlic, tahini,
  lemon juice, salt, and pepper into a food processor and
  pulse until the chickpeas are coarsely chopped. Scrape
  down the sides of the bowl. Turn the processor on again
  and drizzle in the oil. Process until the hummus is
  smooth, scraping down the sides of the bowl as needed.
  Scrape the hummus into a bowl, cover it, and set it aside
  at room temperature until needed, or cover and refrigerate
  for up to 1 day. Bring the hummus back to room temperature
  before you use it.

  TO MAKE THE SALAD: Combine the cucumber, onion, and
  haricots verts in a bowl. Cover and refrigerate until
  needed.

  TO MAKE THE FISH: Position an oven rack 6 inches from the
  broiler and heat the broiler. Brush a baking sheet with
  oil and slide it under the broiler to heat for 5 minutes.

  Put the cornmeal, flour, and sea salt in a shallow bowl
  and whisk to combine. Dip the skin side of the salmon into
  the breading mix and set it, skin side down, on the baking
  sheet. Brush the fish with oil and salt it lightly. Broil
  the fish for 1 1/2 minutes. Change the oven setting to
  500+.F/260+.C and bake the fish for 7 1/2 minutes.

  Remove the baking sheet from the oven. Adjust the oven
  rack so it's about 3 inches from the broiler and turn the
  broiler back on. Spread the top of each fillet with
  one-quarter of the hummus. Use the back of a spoon to make
  peaks in the hummus (the uneven surface will give you
  better browning), and sprinkle each fillet with 1 teaspoon
  panko. Slide the baking sheet back into the oven and broil
  until the hummus is browned, about 2 1/2 minutes.

  To serve, divide the salad among 4 dinner plates,
  spreading it out in the center of each plate. Sprinkle
  each salad with 1 teaspoon parsley and drizzle with 1/4
  cup lemon oil. Set the salmon on top of the salad and
  serve.

  by Sandy Ingber with Roy Finamore; The Grand Central
  Oyster Bar and Restaurant Cookbook

  Epicurious | October 2013

  Yield: Serves 4

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant

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