SERVED WITH ROASTED TOMATO COULIS
4 ea baking potatoes
¼ cup freshly chopped parsley
1 tsp old bay seasoning
ROASTED TOMATO COULIS:
6 ea ripe roma tomatoes
1 cup olive oil
1 tsp sea salt or kosher salt
½ tsp ground black pepper
4 ea egg yolks
1 ea lemon, juice from
9 oz butter, clarified, still warm
½ cup heavy cream
DIRECTIONS:
Rinse the fillets, and pat dry. Slice the potatoes about a 1/8-inch thick (or less if you can), and blanche them in boiling salt water (salt for water is not included in ingredient list). Stop the blanching process before the thin slices start breaking, about 6 minutes. Chill in ice water. Sprinkle Old Bay seasoning and a little salt over the fillets, and top with the chopped parsley. Cover the fillets with the slices of potatoes, and put aside while making the....
ROASTED TOMATO COULIS:
Rub the tomatoes with 1/2 of the olive oil, and spread out in an ovenproof pan, and roast at 500 degrees until the skins are charred (about 25 minutes). Reduce the temperature to 250, and let it continue to cook for another 20 minutes. Let it cool enough to handle, then puree with a "burr mixer" (stick mixer) until smooth (yes, the burned peel and everything). Gradually add the rest of the oil, salt and pepper. Taste, and adjust with seasoning if necessary. Heat gently before serving. Now proceed with the....
MOUSSELINE Sauce:
Add the egg yolks and the lemon juice to a S/S bowl, and place over a double boiler. Stir constantly with a small wire whip, until they start coagulating. Gradually add the clarified butter while constantly stirring. Now you basically have a hollandaise sauce, and it should be thick and creamy. Whip the cream (no sugar), and fold in to the hollandaise sauce.
Ladle the Mousseline Sauce over the fillets, ensuring good coverage. Roast in the oven at 450 degrees until the salmon is cooked medium / well, and the Mousseline is golden brown. Gently heat the Roasted Tomato Coulis, and ladle 2-3 fl.oz. on each plate, and top with the potato crusted salmon fillets. Serve with your favorite vegetable. Preferably something green. Perhaps sautéed fiddler head ferns?
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved