|
1.
Soak the dried tea in the balsamic for a minimum of 30 minutes
ahead of going to step two.
2. Heat a medium sized shallow saucepan. Add the butter and allow
to foam briefly. Now scatter the shallots across the bottom of
the pan and stir occasionally to coat them. Season them a little.
3. When the shallots are caramelized, add the sugar and stir again.
Now add the tea and balsamic and stir. Allow the vinegar to reduce
almost completely. Season with salt and pepper again.
4. Remove to a bowl and allow to cool on it's own. (This will
also give the tea the time to hydrate further and softer.)
5. Now take the tea/shallot mixture and put it onto a cutting
board and chop it to medium fine. You may find a small stone in
the mixture. For this reason it's important NOT to use a food
processor because it would not "feel" any stone or heavy
twigs. Discard any if so. Reserve until needed.
For
the salmon spirals:
12 wooden skewers, presoaked in water
28-32 ounces, boneless, skinless salmon, cut from a whole side,
excluding the tail
Kosher salt and freshly cracked black pepper, to taste.
1.
Place the salmon on a cutting board and cutting in the opposite
direction than for a fillet, make ribbon cuts a bit thicker than
1/2 inch cutting down the length of the fish (an 18 inch length
ribbon per person is about right). You need 6 "ribbons"
for this recipe.
2. Lay those ribbons on their sides and season lightly with the
salt and pepper. Take a pinch of the prepared tea mixture at a
time and arrange it down the center of each ribbon. Now roll the
salmon up in a spiral.
3. Take the wooden skewers and spear the spirals twice. Once right
at the end of the "tail" straight through and another
an inch over or so to make an "X" with the spears. Reserve
covered in the refrigerator until ready to cook.
For
the citrus butter:
Yield: 11/2 cups
1/2
Cup freshly squeezed orange juice
1/4 Cup lemon juice
3 Tablespoons Champagne vinegar
2 shallots, peeled and sliced
1 bay leaf, broken
1 teaspoon freshly cracked black pepper
3 tablespoons heavy cream
1/2 pound butter, cut into small pieces and kept very cold
1.
Put the orange juice, lemon juice, Champagne vinegar, shallots,
bay leaf and cracked black pepper in a small, heavy, non-reactive
saucepan and bring it to a simmer over a medium heat. Allow the
liquid to reduce until only about 3 ounces remain (this should
take about 10 minutes). Now add the cream. Once it boils, whisk
in the butter, little a bit at a time, until it is all incorporated.
Now strain the sauce through a fine-meshed strainer and keep in
a warm place.
For
the spinach:
6 small double handfuls of spinach, thoroughly cleaned
2 Tablespoons butter
Olive oil, as needed
Kosher salt and freshly cracked black pepper, to taste
To
serve:
When you are almost ready to cook, fire up a hot grill.
Heat a large skillet or wok. Melt the butter in it and add the
olive oil. Now add the spinach. Cook, stirring. Season and reserve.
Grill the spirals on both sides until just done, (about five minutes).
Place the cooked salmon in the lower center of 6 plates. Mound
the spinach behind the fish. Spoon some if the lemon butter around
the fish. Serve.
Note:
This is also nicely accompanied with caramelized pearl onions.
|
