SALMON STUFFED WITH ASPARAGUS

This dish offers a beautiful presentation.  Asparagus spears are stuffed into the salmon.   The fish stays moist as it cooks.  It is a perfect dish to welcome spring.  It is adapted from Chef Michel Richard's cookbook, Happy in the Kitchen. http://www.amazon.com/Happy-Kitchen-Craft-Cooking-Eating/dp/1579652999/ref=sr_1_1?s=books&ie=UTF8&qid=1331818487&sr=1-1#_

Salmon and Asparagus
2# of asparagus spears (about 24)

1 Tbs tarragon, coarsely chopped

1 ½ # of salmon, center cut, of course

Extra Virgin Olive Oil

Fleur del sel

1/8 tsp of freshly ground black pepper

Vinaigrette

4 asparagus spears (from above)

¼ cup water

2 Tbs extra virgin olive oil

1 teaspoon Dijon mustard, large grain

1 Tbs fresh lemon juice

1/8 tsp of granulated sugar

Touch of Fine sea salt – how much is a touch?  Well, we’ll say 1/16^th of a teaspoon…

Cut the rough bottom ends of the asparagus spears, keeping them the same length as the salmon fillet.  Set the trimmed ends aside for the vinaigrette. 

Peal the asparagus spears from about an inch below the tip to the end of the spear.  Steam asparagus for about 5-6 minutes, or until tender. 

Fill a bowl with ice water.  When asparagus are cooked, submerge in ice water bath to cool.  Drain and dry.

Sprinkle asparagus with Fleur del sel and tarragon.

Stuff the Salmon:   

Using  tweezers, remove pin bones.   Beginning one inch from the side of the salmon, using a long sharp slicing knife, cut a pocket in the center of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side.  Push the sides of the salmon together to help open up the pocket.
Line the pocket with a layer of asparagus, all tips facing the same direction.
Trim the fish, so all spears are flush with the ends of the salmon.
Brush a baking pan with olive oil.  Place fillets in the pan; drizzle the tops with olive oil; season lightly with salt and pepper.

Make the Vinaigrette:

Cut the reserved asparagus spears into 1 inch pieces.  Place in a saucepan; add water and olive oil.  Bring to a simmer.  Cover, reduce heat and simmer for 8-10 minutes.
Pour asparagus and remaining liquid into a blender and puree.
Place salmon in the 500 degree oven and cook for 10-12 minutes, until done.
Remove from oven, blot the bottom, and place on a serving plate.  Serve hot or at room temperature with vinaigrette on the side.

CHICKEN FAUX GRAS

Another favorite recipe from Chef Michel Richard. He’s right. It certainly does taste like foie gras, for about one/tenth of the price. Fun to make, too. Here goes...

Mousse:

16 Tbsp unsalted butter, room temp
1 cup onions, finely chopped
3 cloves garlic, minced
½ cup heavy cream
1 # chicken livers,  rinsed and dark spots removed
1 tsp fine sea salt
½ tsp black ground pepper

Parsley Gelee:
½ English cucumber (about 7 oz), cut into 2” pieces
1 teaspoon gelatin
1 teaspoon lemon juice
1 teaspoon granulated sugar
Pinch (1/16^th tsp) of sea salt
1-2 dashes of Tabasco sauce
2-3 Tablespoons of Italian parsley ( flat-leaf)

In a small saucepan, melt 2 Tbs of butter over medium heat.  Add onions and stir to coat with the butter.  Cover pan and cook for 5-7 minutes, stirring occasionally, until onion are translucent.  Add garlic, then cream and ring to a simmer.  Cover, reduce heat to low, cook gently for about 6 minutes, or until onions are very soft.

Remove from heat and stir in the remaining 14 Tablespoons of butter.  Return to heat and stir until the butter melts and mixture is combined. 

Place raw livers in blender and add onion mixture, salt and pepper.  Blend until thoroughly combined, scraping down the sides of the blender as necessary.  Transfer to a measuring cup or bowl with a spout.

Preheat oven to 300 degrees.  Bring a pot of water to a boil. 

Place 4 ovenproof bowls or crocks with about a 1-cup capacity into a large deep baking dish, arranging them so the bowls do not touch each other or the sides of the pan. Using a small strainer, strain the mousse into the bowls, dividing it evenly.

Cover each bowl with a piece of foil and place the baking dish on the oven rack.  Ladle or pour in enough boiling water to reach halfway up the sides of the bowls.  Cook for 30 minutes, or until the mousse is set.  Remove from the oven and let cool to room temperature.

Refrigerate mousse for a few hours to chill.  After  the mousse is cold and set, make the gelee…

Place cucumber in a food processor and process until liquefied.  Strain.  You should have about ½ cup of cucumber water.
Combine the gelatin and ¼ cup of cucumber water.  Add lemon juice, sugar, salt and Tabasco.
Heat to melt the gelatin.
Stir in 2 Tablespoons of the parsley.  Add remaining parsley.
Remove faux gras from the refrigerator and spoon about 2 tablespoons of gelee on top of each container.  Refrigerate until the gelee is set, about 1 hour.

Let stand at room temperature for 30 minutes before serving.