Friday, August 24, 2012

Food Star Friday - Planked Salmon with Egg Sauce



One of the things I love so much about Food Star Friday's is that I try things I wouldn't normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don't know why, I just did. 

On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several "What's" "Ummmm's" and "is that really what you are making?" Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn't help myself! 

I am sorry the photos don't do the salmon justice, this was very good!



Planked Salmon with Egg Sauce


FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
  • Olive oil


FOR THE EGG SAUCE:
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped
  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional




Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

16 comments:

  1. There's always room in my recipe folder for a new salmon recipe. Thanks for sharing!

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    1. Thanks Ellen I really do like this one!

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  2. My husband loves salmon! Great recipe! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE! www.foodiefriendsfriday.com

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  3. Great recipe I can't wait to try this one out!!!:)

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  4. Salmons are my fav too. This sounds delicious. Nice one!

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  5. Hi Bobbi! I'm sharing this on my Syrup and Biscuit FB page!

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    1. Aww thank you Jackie!! You are a sweetheart <3

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  6. Oh my goodness my husband does that all the time, he asks me what we are having then if it sounds strange he thinks it won't taste good. So far he has eaten his words every time. You would think they would just trust our crazy experiments after all this time. :)

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    1. LOL I know but they just don't seem to learn

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  7. This sounds delicious. Thanks for sharing on Foodie Friends Friday and I hope you will come back and link up this week.
    http://marlys-thisandthat.blogspot.com

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    1. Thanks so much Marly! I love your party and you will be sure to see me again :)If you would like to you can link up with my Manic Monday party too, it is still open.

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  8. Bobbi, this salmon looks divine!!! Thank you for sharing at Fit and Fabulous Fridays! Now you have me craving this lovely dish!!

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    1. Thanks you so much Amee. I hope you give it a try!

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