Fench Food Friday - Recipe: Salmon Rillettes from Three Star Le Bernardin
I am in the mood to make something different this week-end and this recipe looks perfect.It comes from chef Eric Ripert's Three Star Michelin restaurant Le Bernardin in New York.
Salmon RillettesServes 6Ingredients2 cups dry white wine1 tbsp minced shallots1 lb fresh boneless skinless salmon fillet, cut into 1-inch pieces3 oz smoked salmon, diced2 tbsp thinly sliced fresh chives½ cup mayonnaise (recipe below)3 tbsp fresh lemon juiceFine sea salt and freshly ground white pepperToasted baguette slicesMethodCombine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat until the shallots are tender, about 2 minutes. Add the salmon pieces and poach until they are just barely opaque, about 2 to 3minutes. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives, and some of the mayonnaise and lemon juice in a stainless steel bowl. Use the mayonnaise and lemon juice sparingly, so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined ?do not over mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.
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Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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