Atlantic Salmon with Red Thai Curry and Fiddlehead Fern Ragout
Chef Patrick Glennon
This recipe with the exception of the fiddle head ferns, can
be done at almost any time of the year. Fiddle head ferns
are one of those spring items, like daffodils, that we get
to enjoy at this time of the year.
tablespoons sesame oil
ounces red Thai curry paste
shallots, peeled and finely minced
small stalk ginger, peeled and finely grated
cloves garlic, peeled and finely crushed
star anise whole
teaspoon toasted, cracked coriander seed
cup rice wine vinegar
can (14 ounces) coconut milk
ripe papaya, peeled, de-seeded and roughly chopped
1. Place a one quart capacity saucepan over medium heat. Add
the sesame oil, then the red Thai curry paste. Cook the paste
for two minutes while gently stirring.
2. Add the shallots, ginger, garlic, star anise and coriander.
Sweat these ingredients for one minute.
3. Add the rice wine vinegar and reduce by half the original
4. Add all the remaining ingredients and simmer for 10 minutes
on low heat.
5. Blend the sauce in a blender until smooth. (Note: Pulse
the blender before letting it run so the hot liquid does not
6. Strain the sauce through a fine strainer and discard the
pound fiddlehead ferns
ounces cippolini onions, peeled
vine ripe tomatoes, peeled, de-seeded and diced
cups chicken stock
ounces unsalted butter
ounce brown sugar
cup freshly chopped flat leafed Italian parsley
tablespoon freshly chopped basil
tablespoon freshly chopped mint
and fresh pepper to taste
1. Prepare the fiddle head ferns by trimming them about 1
inch from their curly heads. If the stalks are tender, you
can leave a little more. Wash them by letting them soak in
some cold, salted water for about 15 minutes. This will help
remove any insects that may be in the ferns. Gently rinse
them in fresh cold water.
2. Place a 2 quart saucepan over high heat with 1 quart of
water and 1 tablespoon of sea salt. When this comes to a rolling
boil drop the fiddle head ferns in. While they are cooking,
prepare a colander in your sink and some ice water to "shock"
them or stop their cooking. Let the fiddleheads cook until
they are slightly tender. Drain them into the cold ice water.
Drain them again and set them aside.
3. In a small half quart saucepan, place the peeled cippolini
onions, chicken stock, butter and brown sugar. Cook covered
over medium heat for 5 minutes. (Note: At this point start
cooking your salmon.)
After 5 minutes, remove the cover and continue cooking until
the chicken stock is almost completely evaporated. At this
point, gently stir the onions until a glaze starts to form.
Add all the remaining ingredients and fiddle head ferns. Season
with sea salt and freshly ground pepper.
8-ounce salmon filets, bones and skin removed
tablespoons cracked black pepper
tablespoons cracked pink peppercorns
tablespoons toasted cracked coriander seeds
tablespoons vegetable oil
cup low sodium soy or tamari
1. Preheat your oven to 375°F.
2. Mix together the sugar, peppers and coriander. Lay this
out in a shallow pie pan or plate.
3. Press the salmon filets in the sugar mixture on both sides.
4. Bring a medium skillet or saute pan to high heat. Add vegetable
oil then the salmon filets (skinned side up). When an amber
caramel starts to form (1 minute) around the edges of the
salmon filets, turn them over carefully.
5. Pour the soy sauce over the filets and place them in the
oven. Cook them medium rare to medium (about 4 minutes). Spoon
any extra caramel over the top and they are ready to serve.
Pool some of the Thai Curry Sauce in your serving dishes.
I prefer to use large pasta bowls for this. Place a salmon
filet in the center of each dish and spoon some of the fiddle
head fern ragout over each filet.