ROASTED SALMON FILLETS WITH SEAFOOD RAGOUT
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 Tbsp. oil in a wide pot (about 12" wide) set over medium, to medium-high heat. Add onions and garlic and cook 3 to 4 minutes. Add wine, stock, diced tomatoes, tomato paste, oregano and cayenne. Simmer 5 minutes, and then remove from the heat. Preheat the oven to 375 degrees F. Place the salmon fillets, or whole side of salmon, skin-side down on a very large baking sheet lined with parchment paper. Drizzle salmon with the 2 Tbsp. oil and orange juice; season with salt and pepper. Bake the fish 15 minutes, or until cooked through. While the salmon bakes, finish ragout by setting the pot with the tomato mixture back over medium, to medium-high heat. When simmering, season with salt and pepper, then add clams, mussels and shrimp. Cover and cook until clams and mussels just open, and the shrimp are heated through, about 3 to 4 minutes. When cooked, set a piece of salmon into each of 8, heated shallow bowls. (If you cooked a whole side of salmon, cut it into portions with sharp knife.) Divide and top salmon with ragout. Sprinkle with parsley and serve. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking. Both are signs the bivalve was dead before cooking it and should not be eaten. Recipe Options: Instead of salmon, try another fish fillet in this recipe, such as halibut or cod. Instead of shrimp, use an equal weight of Dungeness crabmeat, heating it as you would the shrimp. Or, use a mix of crab and shrimp in this recipe. Dungeness crabmeat can be found in our seafood department showcase. If you enjoy its licorice-like taste, instead of oregano, used dried tarragon in the ragout.
PACIFIC COAST SALMON AND WILD RAMPS, WITH A MOREL, CRAWFISH, AND FIDDLEHEAD FERN RAGOUT
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander.
- Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm.
- Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm.
- Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat.
- Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
- Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately.
SALMON WITH WILD MUSHROOM RAGOUT
I found this recipe in a 1993 Bon Appetit. I bought some wild mushrooms at the farmer's market, and wanted to use them with salmon I had, but you could easily do this with steak too. I would recommend any kind of mushrooms except for your average button or morels (the flavor wouldn't be good with the fish I don't think). The clam juice is not the tomato-based one - it's sort of clear, but in the same aisle.
Provided by mplsgirl
Categories Very Low Carbs
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
- Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
- Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
- Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.
Nutrition Facts : Calories 552.7, Fat 25.6, SaturatedFat 10.8, Cholesterol 207.1, Sodium 370, Carbohydrate 6.7, Fiber 0.9, Sugar 1.7, Protein 66.9
SCALLOPINE OF COLUMBIA RIVER SALMON WITH WILD MUSHROOM RAGOUT AND POTATO CROQUETTES
Steps:
- Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
- In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
- Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
- Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
- Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.
SALMON FILLETS WITH WILD MUSHROOM RAGOûT
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
- Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.
CARTER HOUSE SALMON WITH MOREL-AND-ASPARAGUS RAGOUT
Provided by Molly O'Neill
Categories main course
Time 30m
Yield Four servings
Number Of Ingredients 21
Steps:
- To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth. Warm the stock or water, whisk into the arugula puree and keep warm.
- To make the salmon, preheat the oven to 350 degrees. Season the fish with salt and pepper and roll it in the minced herbs.
- Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown. Place the salmon in the pan. Cook for 1 to 2 minutes per side, until the fish begins to brown. Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.
- To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in. Allow the butter to brown slightly over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add the asparagus, garlic, shallot, herbs, salt and pepper. Continue to cook for 2 minutes.
- Serve the salmon on top of the ragout, with the sauce drizzled over the fish.
Nutrition Facts : @context http, Calories 1012, UnsaturatedFat 50 grams, Carbohydrate 23 grams, Fat 78 grams, Fiber 11 grams, Protein 61 grams, SaturatedFat 20 grams, Sodium 1558 milligrams, Sugar 7 grams, TransFat 0 grams
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