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Kate Heyhoe

Kate's Global Kitchen

 

Bradley Ogden's Salmon Hash

From Master Chefs Cook Kosher
By Judy Zeidler

Serves 6

 

Master Chefs Cook Kosher Try this fresh salmon dish for a festive Sunday brunch, along with some of Bradley's other specialties, in place of the predictable smoked salmon with cream cheese. But don't forgo the bagels!  

3/4 pound fresh salmon fillet

Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
2 cups cold water
2 to 3 medium russet potatoes
6 tablespoons clarified butter
3/4 cup thinly sliced yellow bell pepper
3/4 cup thinly sliced red bell pepper
3/4 cup sliced yellow Spanish onion
3/4 cup sliced leeks, white part only (1 x 1/8 inch)
1/2 teaspoon chopped thyme
1/2 teaspoon minced savory
1/2 teaspoon minced tarragon
1 tablespoon chopped Italian flat-leaf parsley
Kosher salt and freshly ground pepper, to taste
2 tablespoons unsalted butter
Lemon wedges, for garnish

 

Salmon Hash  
Remove the skin from the salmon fillet and cut the fish into 12 pieces. Season with salt and pepper and refrigerate.

Combine the lemon juice and cold water in a large bowl. Peel and shred the potatoes and place in water. Just before frying, drain and squeeze out excess liquid from potatoes. In a large nonstick skillet, heat the clarified butter and spread the potatoes loosely and evenly on the bottom of the pan. Brown the potatoes and drain on paper towels. Set aside and keep warm.

Pour out all but 1 tablespoon butter from the pan. Add the yellow and red bell peppers, onion, and leeks and sauté for 3 to 4 minutes, or until the vegetables are softened. Stir in the herbs, salt, and pepper to taste. Stir in the potatoes. Keep warm.

Melt the unsalted butter in a skillet over high heat and sauté the salmon until golden brown about 2 minutes. Do not allow the pieces of salmon to touch or they will steam and not sear. Turn the salmon over and add the potato mixture to the skillet. Continue to cook until the salmon is just medium-rare, 1 to 2 minutes.

To serve, place the vegetables on 6 warm plates and top with the salmon.

Buy the Book

 

Master Chefs Cook Kosher
By Judy Zeidler
Chronicle Books
Hardback, $24.95
ISBN: 0-8118-1402-5
Recipe reprinted by permission.

 

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Copyright © 1999, Kate Heyhoe. All rights reserved.

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