Sunday, February 28, 2010
Oven "Fried" Salmon With Meyer Lemon Reduction, Buttermilk Creamed Potatoes, and Asparagus With Meyer Lemon and Texas Red Grapefruit Hollandaise
This was our dinner Friday night. It's a bit more ambitious than my usual quick and easy cooking, but well worth the effort.
For the fish:
I intended to use trout for this dish, but evidently I had some miscommunication with the fishmonger and ended up with salmon. Oh, well, it's all good!
Leave the skin on the fish. Portion your fish into even serving-size pieces. Rinse and pat dry. Set up a breading station. First bowl, flour with plenty of salt and freshly ground pepper. Second bowl, one egg beaten with a splash of water. Third bowl, panko crumbs mixed with freshly chopped dill and parsley (citrus zest would be good in this too).
For the Meyer lemon reduction:
3 tablespoons unsalted butter
1/4 cup shallots, fine dice
1/4 cup fresh squeezed Meyer lemon juice
1 cup chardonnay
1 cube Knorr chicken bouillon
Melt butter in skillet over medium heat, add shallots and saute until soft. Add lemon juice, chardonnay, and bouillon cube. Increase temperature to medium-high. Stir until bouillon dissolves. Cook at a low boil, stirring frequently, until sauce is reduced to a thick consistency.
For the creamed potatoes:
Scrub Yukon Gold potatoes and cut into thick slices. Put potatoes in large saucepan and cover with water by 1 or 2 inches. Add a tablespoon of salt. Bring to a boil, then reduce heat and cook at a low boil until potatoes are soft all the way through. Drain, cool slighly, and remove skins.
Over low heat mash potatoes with potato masher and add butter, buttermilk, mayonnaise, and freshly ground black pepper to taste. A little buttermilk ranch dressing mix or green goddess dressing mix is a perfect seasoning for these potatoes. I love the ones from Penzey's.
Use an immersion stick blender to process the potatoes until smooth and creamy. For a pretty presentation, spoon into a heavy duty plastic bag, snip off a corner, and pipe onto plate. Garnish with chopped fresh parsley and dill.
For the asparagus:
Rinse asparagus, trim the ends. In a skillet simmer 2 inches of water with a healthy sprinkle of salt and a big squeeze of lemon juice. Add asparagus in a single layer and simmer until crisp-tender. Remove asparagus and shock in cold water to maintain the bright green color.
For the Hollandaise:
1 tablespoon freshly squeezed Meyer lemon juice
4 egg yolks
1/2 cup unsalted butter, melted
Vigorously whisk lemon juice and egg yolks together in stainless steel bowl until thickened and doubled in volume. Place bowl over saucepan of barely simmering water. The water shouldn't touch the bottom of the bowl. Don't let the eggs get too hot or they'll scramble. Continue to whisk egg/lemon mixture rapidly while slowly drizzling in the melted butter. Whisk until sauce is thickened and doubled in volume. Remove from heat, whisk in salt and cayenne.
I whisked in a big squeeze of Texas ruby red grapefruit juice to the finished mixture. Next time I plan to make the Hollandaise with all grapefruit juice instead of Meyer lemon juice. There's a Gordon Ramsay recipe for Hollandaise made with grapefruit juice and olive oil that sounds interesting to try.