11.
NEW RECIPE
From Think Like A Chef, by Tom Colicchio, Chef at Craft
and Gramercy Tavern in New York City, adapted by StarChefs
Salmon
Braised with Mushrooms
Yield:
4 Servings
- 2 tablespoons
extra-virgin olive oil
- 4 (6-ounce)
center-cut salmon fillets, about 1_ inches thick
- Kosher
salt and freshly ground black pepper
- 1 cup
chicken stock
- 1 recipe
Marinated Mushrooms (see recipe below)
- 1 tablespoon
unsalted butter
Heat the
oil in a large skillet over medium-high heat until it shimmers.
Season the salmon with salt and pepper on both wider (cut)
sides. Add the pieces to the skillet, with the seasoned sides
down. Adjust the heat so the oil sizzles but does not smoke.
Cook for about 3 minutes without turning (the cooked side
will be golden), then transfer the salmon to a plate. Wipe
out the skillet.
Add the
chicken stock and the marinated mushrooms to the skillet and
bring to a simmer over medium heat. Nestle the salmon, cooked-side
up, among the mushrooms. Gently simmer, basting frequently,
until the salmon is cooked, 2 to 4 minutes for medium rare.
Transfer
the salmon to serving plates. Stir the butter, salt, and pepper
into the mushrooms. Spoon the mushrooms onto each plate and
serve.
Marinated
Mushrooms
- 1/4
cup plus 2 tablespoons extra-virgin olive oil
- 2 leeks,
white part only trimmed, halved lengthwise and thinly sliced
- 1 small
onion, peeled, quartered lengthwise and thinly sliced
- 1 carrot,
peeled and thinly sliced
- 2 stalks
celery, peeled and thinly sliced
- Kosher
salt
- 1 garlic
clove, peeled
- 1 bay
leaf
- 1 tablespoon
coriander seeds
- 1 recipe
pan-roasted mushrooms (see recipe below)
- Freshly
ground black pepper
- 2 1/2
tablespoons sherry vinegar
- 1/4
cup chicken stock
- 2 sprigs
fresh thyme
- 2 sprigs
fresh flat-leaf parsley
Heat 2
tablespoons of oil in a large skillet over medium-low heat
until it slides easily across the pan. Add the sliced leeks,
onion, carrot, and celery. Season with salt and cook, stirring
occasionally, until the vegetables begin to soften, about
10 minutes. Add the garlic, bay leaf, and coriander seeds
and continue cooking until the vegetables are very tender,
10 to 15 minutes more.
Add the
mushrooms to the skillet and season liberally with black pepper.
Add the vinegar, let it bubble for a second or two, and then
add the chicken stock, thyme and parsley. Simmer for 1 to
2 minutes then remove the skillet from the heat. Add the remaining
quarter-cup of olive oil and set aside, allowing the mushrooms
to cool slowly in the marinade. Cover and refrigerate for
at least 2 hours before serving.
Pan-Roasted
Mushrooms
- 4 to
6 tablespoons extra virgin olive oil
- 2 pounds
mixed wild and cultivated mushrooms, cleaned, trimmed, and
thickly sliced
- Kosher
salt and freshly ground pepper
- 1 or
2 shallots, peeled and finely chopped
- 2 cloves
garlic, peeled and finely chopped
- 2 tablespoons
fresh thyme leaves
- 2 tablespoons
chopped fresh tarragon (optional)
Heat about
1 tablespoon of oil in a large heavy skillet over medium-high
heat until it simmers. Add just enough mushrooms to loosely
cover the bottom of the skillet (you should be able to see
the pan between the mushrooms). Season the mushrooms with
salt and pepper. Cook for about 2 minutes, then gently turn
the mushrooms over as they brown and soften.
Add a
little chopped shallot and garlic, and some thyme and tarragon.
Continue cooking the mushrooms until they are tender, about
2 minutes more, and then transfer them to a plate. Wipe out
the skillet and repeat the process, cooking the mushrooms
in small batches.
Just before
serving, add a bit more butter or oil to the skillet and warm
the mushrooms over medium heat. Season with salt and pepper.
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