Chef Morey Kanner: Salmon is a flavorful fish that works well with simple accompaniments, such as this potato crust and leek purée. I recommend serving this with a mixture of lima beans and julienned tomatoes heated in a small amount of chicken broth. The chive oil is quite flavorful, and symbolizes the oil that lighted the holy temple lamp during the eight nights of the first Hanukkah.
4 salmon fillets (4 to 5 ounces each), skin on
1 Idaho potato, peeled and cut into julienne
Salt and freshly ground pepper to taste
Vegetable oil for frying
1 tablespoon olive oil plus 1/2 cup
3 leeks (white part only), sliced
1/2 cup chicken stock
2 tablespoons fresh lemon juice
1 bunch fresh chives
Season the salmon and potato with salt and pepper. Pack a thin layer of potatoes on the flesh side of each salmon fillet.
Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or sauté pan. Place over medium-high heat. When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil. Fry 3 to 5 minutes until golden brown, then gently turn over. Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.
In a large, heavy saucepan, heat the 1 tablespoon olive oil and sauté the leeks until translucent, about 3 minutes. Add the stock and simmer until tender. Transfer to a blender and purée the leeks and stock. Pass through a fine-meshed sieve. Adjust the seasoning with lemon juice, salt, and pepper. Set aside and keep warm.
In a clean blender, purée the chives with the 1/2 cup olive oil. Allow to settle, then strain.
To serve, put a portion of the leek purée in the center of each plate, top with a salmon fillet, potato-crust side up, and drizzle chive oil over the fish.
Cooking Secrets of the CIA
by The Culinary Institute of America
Photography by Pavlina Eccless
Price: $14.95 (paper)
ISBN: 0-81 18-1 163-8
Recipe reprinted by permission.
This page created December 1998; modified November 2006
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