Text 11983, 100 rader
Skriven 2014-04-10 07:44:40 av Dave Drum (1:261/38)
Ärende: Chile 5943
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan-Seared Salmon w/Roasted Cumin-Coriander Crema
 Categories: Seafood, Herbs, Sauces, Dairy, Chilies
      Yield: 6 Servings

MMMMM---------------------------SALMON--------------------------------
      6    (8 oz ea) salmon filets;
           - skin intact
      1 c  Fresh oregano leaves; stem'd
           - minced fine
      1 c  Fresh basil leaves; stemmed
           - minced fine
      1 c  Fresh parsley leaves; stem'd
           - minced fine
    1/2 c  Olive oil

MMMMM-------------------CUMIN-CORIANDER CREMA------------------------
  1 1/2 tb Cumin seed
      1 tb Coriander seed
      1 c  Plain yogurt
      2 tb Heavy cream
    1/2 bn Fresh cilantro; stemmed,
           - chopped
      2 cl Garlic
           Juice of 1 lemon

MMMMM-----------------------CHIPOTLE SALSA----------------------------
      1 lg Egg
      1 ts Ground red Chimayo chile
      1    Chipotle chile in adobo
           Juice of 1/2 lemon
      1    Clove garlic
  1 1/4 c  Olive oil

  Chef Jason Aufrichtig created this light treatment for
  rich salmon. When purchasing the salmon, ask for filets
  not steaks. The chipotle chile in adobo that is called for
  in the salsa is a canned product, sold at Latino
  groceries. The chilies keep for weeks in the refrigerator
  if they are first transferred to a nonreactive container.
  They are packed in a red chile sauce, to which vinegar has
  been added, and are very piquant. There is no substitution
  for the zippy taste they add to sauces and fillings.

  Rinse and dry each salmon filet. It is not necessary to
  remove the skin from the filets. Check for pinbones by
  running your fingertips over the flesh side of the filet.
  Use pliers or tweezers to remove any bones. In a small
  bowl stir together the oregano, basil, and parsley. Pat
  the herbs onto the flesh side of each filet, covering
  well. Refrigerate until ready to cook.

  To prepare the crema, combine the cumin and coriander
  seeds in a small, dry saute pan over medium heat. Roast
  the seeds, shaking the pan frequently, until the aromas
  are released, about 2 minutes. Remove from the heat and
  let cool. Place the spices in a spice mill or coffee
  grinder and grind to pulverize the seeds. Alternatively,
  pulverize in a mortar using a pestle. In a small bowl,
  combine the ground seeds with all the remaining crema
  ingredients. Let sit for 30 minutes so the flavors can
  develop and blend. Pour through a fine-mesh strainer into
  a bowl to remove the cilantro leaves. You will have about
  1 cup. (The crema will keep for up to 1 week in the
  refrigerator.)

  To prepare the salsa, place all the ingredients, except
  the olive oil, in a food processor fitted with the metal
  blade or in a blender. Blend thoroughly. With the motor
  running, slowly pour in the olive oil in a thin, steady
  stream, continuing to process until a mayonnaiselike sauce
  is achieved. Transfer to a bowl, cover, and refrigerate
  until serving. You will have about 1 1/4 cups. (The salsa
  will keep for up to 2 days in the refrigerator.)

  About 15 minutes before serving, place a saute' pan large
  enough to hold the salmon, with room to spare, over medium
  heat. Add the olive oil. When the oil is just smoking, put
  the fillets in the pan, herb sides down. Cook 4 to 5
  minutes, then turn and cook on the second side until done,
  4 to 5 minutes longer. Cooking times vary according to
  taste and the thickness of the fillet. At Cafe Pasqual's
  fish is considered done when the middle is still moist and
  a bit darker than the surrounding light pink flesh.

  To serve, spoon the crema onto individual plates, dividing
  it equally among them. Place 1 salmon fillet on each
  plate, herbed sides up, to cover half the crema. Drizzle
  the salsa decoratively onto the fillet and then onto the
  visible half of the crema.

  Uncle Dirty Dave's Archives

MMMMM

... One of the earth's monstrosities. - Pliny (on the artichoke)

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