Eric Riperts Phyllo Wrapped Salmon With Roasted Mushroom Casserole Recipes

BARELY COOKED SALMON WITH PARMESAN POLENTA AND MUSHROOM CONSOMMé

Steps:

• Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.
• Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)
• Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.
• Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.
• Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.
• Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.
• Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
• To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

ERIC RIPERT'S PHYLLO WRAPPED SALMON WITH ROASTED MUSHROOM CASSEROLE RECIPE

Steps:

• For the Salmon: 1. Season the salmon fillets with salt and pepper on all sides. Brush the top of 1 sheet of phyllo with melted butter and fold the sheet in ½; brush the top with butter again. Place the salmon fillet on one side and roll it in the phyllo dough. Repeat 3 times and reserve. 2. Stir together in a mixing bowl the soy sauce, mustard, lime juice and olive oil, season to taste with salt and pepper and stir in the chives. 3. Divide the canola oil in between two non stick pans and heat over medium heat; add two fillets of salmon to each pan and sauté the salmon for about 4 minutes on each side, until golden brown and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip. Serve the salmon fillets with vinaigrette. For the Mushroom Casserole: 1. To prepare the mushrooms, trim the ends and cut them in half depending on size. 2. Preheat oven to 400°F. 3. Heat an oven proof cast iron casserole over medium heat with the canola oil. Add the minced shallot and garlic and lightly sauté until soft. Add the prepared mushrooms and season to taste with salt and pepper. Add the butter and roast the mushrooms until tender and lightly browned about 10-15 minutes. 4. Remove the casserole form the oven; place the pan on medium high heat and add the chicken stock. Reduce the chicken stock enough to glaze the mushrooms; add the herbs to the mushrooms and adjust the seasoning. To Finish: Serve the Salmon over the Mushroom Casserole and enjoy!

FIRECRACKER GRILLED ALASKA SALMON RECIPE

Steps:

• 1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. 2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. 3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. Amount Per Serving Calories: 307 | Total Fat: 21.5g | Cholesterol: 63mg

ERIC'S ROAST MONKFISH WITH CASSEROLE OF MUSHROOMS, SNOW PEAS, AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.
• In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.
• Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.
• Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.