Salt Fish Fricassee Food

SALMON FRICASSEE

Salmon Fricassee image

In this pescatarian take on the classic chicken entrée, salmon fillets are seared in a hot skillet to get their skin crispy, then braised in a bath of white wine, clam juice, fennel, and tarragon. A last minute mixture of cream and egg yolks enriches the cooking liquid, transforming it into a cling-to-your-fork sauce destined for draping over the fish.

Provided by Greg Lofts

Time 1h20m

Number Of Ingredients 17

Ingredients

4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan
Kosher salt and freshly ground white pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped (1 cup)
1 celery stalk, cut into a 1/4-inch dice (1/2 cup)
1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving
6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)
4 teaspoons unbleached all-purpose flour
1/2 cup dry white wine, such as Sauvignon Blanc
2 bottles (each 8 ounces) clam juice, or 2 cups fish stock, such as Bar Harbor
2 tarragon sprigs, plus picked leaves, sliced if large, for serving
1 small dried bay leaf, or half a large leaf
2 large egg yolks, room temperature
1/4 cup heavy cream, room temperature
2 tablespoons fresh lemon juice
Cooked white rice or crusty bread, for serving

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.

SEAFOOD FRICASSEE

Seafood Fricassee image

Provided by Bryan Miller

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

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.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

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