Olive Oil Poached Salmon Food

SALMON FILLETS POACHED IN OLIVE OIL

Steps:

• Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
• Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
• Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.

OLIVE OIL-POACHED SALMON

Steps:

• Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
• Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
• When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
• Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

OLIVE OIL-POACHED SALMON WITH DIJON APPLE PUREE AND COUSCOUS CAKE

Steps:

• In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
• Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
• In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
• To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm.

OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC

Steps:

• Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
• Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
• While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
• Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
• While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
• Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.