Saumon Roti a L'Effilochee D'Endives
(Roasted Salmon over Shredded, Sauteed Endives)
2 filets salmon, about 8 oz each
1 T. olive oil
salt and pepper to taste
1 lb endives
1 1/2 T. butter
salt, pepper, lemon juice to taste
Red Bell Pepper Sauce
1 1/2 T. shallots, finely chopped
1/2 C. white wine
1/3 C. fish stock
2/3 C. heavy cream
1/2 C. red bell pepper, very finely chopped
Sauce
In a saucepan, saute shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about 1/2 hr). Add fish stock, heavy cream and bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency).
Endives
After washing endives, cut in two lengthwise then remove the tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in large frying pan and add endives. Saute for about 1/2 hr at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, almost transparent and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then add a little lemon juice.
Salmon
Preheat oven to 400 degrees F, and stove to high heat. In a nonstick frying pan, heat olive oil until very hot, then sear the salmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes.
Dish Display
Place half of the sauteed endives on the left side of the plate in a rounded, flattened shape to create a "carpet" on which to place the salmon. Using half of the sauce, pour most of it on the lower portion of the plate, drizzle some of it around and over the endives and save the rest. Place the salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colorful steamed baby vegetables if desired and French bread on the side.
Tarte Chaude Au Chocolat
8 oz Bitter sweet chocolate
1/4 c Sugar
1/2 c Heavy cream
2 Whole eggs
1 t Rum
1 t Extract of coffee (made by
-preparing a very strong
-expresso)
1/8 ts Vanilla
6 Non-stick tart molds
-buttered and floured
6 Pie crust -- shaped into
-shapes comparable in size
-to the tart molds, baked to
-a golden brown, cooled and
-set aside
Melt the chocolate in a double boiler (chocolate should be 125
degrees). In a mixing bowl, combine the eggs with the sugar, rum,
extract of coffee and vanilla. Turn the melted chocolate in to the
mixture and stir. Add the heavy cream and mix with a fork until
smooth. Divide the mixture into molds and bake at 250 degrees for
20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each
atop a disc of pie crust. A tea biscuit can be used for tart crust,
such as a Rich Tea Biscuit by Peek feans or Marias by Mother's
cookies. If desired, serve with Creme anglaise and a small scoop of
vanilla or *Marsala Ice Cream.
Marsala Ice Cream
1 qt vanilla ice cream, softened
1/2 c marsala wine (or to taste)
Mix the wine into the softened ice cream (or add towards the end of the mixing procedure of your own ice cream recipe). Re-freeze.
Source: Disney Magazine, Spring 1996
