Salmon Fricassee Food

SALMON FRICASSEE

Steps:

• Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high; add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.
• Reduce heat to medium-low; add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet; season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour; cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.
• Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate; remove and discard herbs.
• In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet; simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

SALMON EN CROUTE

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce
• Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets.
• Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet.
• Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes.
• In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

SALT FISH FRICASSEE

Steps:

• In a large skillet over high heat put 1/2 cup olive oil, add the onions garlic, and thyme. Allow the onions to cook for 6 minutes.
• Cut the salt fish into 1-inch pieces, and add them to the pot. Cook for 5 minutes, add the tomatoes, and the rest of the oil. Season with salt and pepper, to taste, and let simmer for 15 minutes more. Garnish with sliced scallions.

CHICKEN FRICASSEE

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

SEAFOOD FRICASSEE

Steps:

• In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
• Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
• Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
• Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
• Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

FRICASSEE OF SHELLFISH

Steps:

• In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
• Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
• Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
• Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
• Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.