marsha-tbay
Well-known member
from Mediterranean Cooking by Arlene Feltman-Sailhac
This is a Todd English recipe. He says this is a rather involved recipe, however, much of it can be done in advance.
3 tbsp chopped fresh thyme
1 clove garlic, finely minced
1/2 c olive oil
1 # skinless, boneless salmon filets
6 lg artichokes, stems & tough outer leaves removed
2 lemons, halved
2 c milk
1 ripe tomato, cored, seeded and diced
1/4 c finely diced red onion
1 tsp dark Asian sesame oil
salt & freshly ground black pepper to taste
3 tbsp balsamic vinegar
2 tbsp dijon mustard
1 tbsp minced shallots
1 c Japanese bread crumbs (panko) or other crisp bread crumbs
veg oil
1 bunch fresh chervil, snipped into tiny sprigs
Prepare mise en place trays for this recipe. A mise en place tray is a tray filled with all the recipe ingredients pre-measured, minced, ground, etc. in little bowls ready to mix together to create the recipe.)
In a small shallow nonreactive baking dish combine the thyme and garlic with 2 tbsp of the olive oil. Place the salmon in the mmixture and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 24 hours.
In a large nonreactive pot, cover the artichokes with water. Squeeze the juice of 3 of the lemon halves into the pot and then add the 3 lemon halves Cover and bring to a boil over medium-high heat. Reduce the heat and simmer for 45 mins. or unil the outer leaves come loose with a slight tug. Drain and place upside down on paper towels to cool.
When cool, remove and discard the outer layer of artichoke leaves. Remove the remaining leaves from the artichokes until you reach the very small tender leaves (take care to avoid the sharp thorns on the tips) Place 36 to 42 of the largest leaves in a shallow container, add the milk, cover, and refrigerate until ready to use.
Using a sharp knife, remove and discard the small leaves and the hairy choke of the artichokes to expose the meaty bottoms. Cut the bottoms into 1/4" dice and put in a small bowl. Gently fold in the tomatoes, onions and sesame oil. Squeeze in the juice from the remaining lemon half and season to taste with salt and pepper. Stir gently, cover and set aside.
Prepare a charcoal or gas gril or preheat the broiler.
Grill the salmon for about 8 minutes, turning once, or until just barely cooked in the center. Set aside.
Put the bread crumbs in a large plastic bag and set aside.
Pour veg oil into a large deep heavy frying pan to a depth of about 2 inches and heat over high heat until very hot but not smoking. A few at a time, remove the artichoke leaves from the milk and put in the bag with the bread crumbs, tossing to coat. Shake off the excess crumbs and fry the leaves for about 1 min or until golden. Drain on paper towels. Repeat with the remaining leaves.
Place a dollop of the artichoke "guacamole" on the wide end of each fried artichoke leaf. Flake about 1 tablespoon of salmon on top and garnish with a tiny sprig of chervil. Serve immediatlely.
This is a Todd English recipe. He says this is a rather involved recipe, however, much of it can be done in advance.
3 tbsp chopped fresh thyme
1 clove garlic, finely minced
1/2 c olive oil
1 # skinless, boneless salmon filets
6 lg artichokes, stems & tough outer leaves removed
2 lemons, halved
2 c milk
1 ripe tomato, cored, seeded and diced
1/4 c finely diced red onion
1 tsp dark Asian sesame oil
salt & freshly ground black pepper to taste
3 tbsp balsamic vinegar
2 tbsp dijon mustard
1 tbsp minced shallots
1 c Japanese bread crumbs (panko) or other crisp bread crumbs
veg oil
1 bunch fresh chervil, snipped into tiny sprigs
Prepare mise en place trays for this recipe. A mise en place tray is a tray filled with all the recipe ingredients pre-measured, minced, ground, etc. in little bowls ready to mix together to create the recipe.)
In a small shallow nonreactive baking dish combine the thyme and garlic with 2 tbsp of the olive oil. Place the salmon in the mmixture and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 24 hours.
In a large nonreactive pot, cover the artichokes with water. Squeeze the juice of 3 of the lemon halves into the pot and then add the 3 lemon halves Cover and bring to a boil over medium-high heat. Reduce the heat and simmer for 45 mins. or unil the outer leaves come loose with a slight tug. Drain and place upside down on paper towels to cool.
When cool, remove and discard the outer layer of artichoke leaves. Remove the remaining leaves from the artichokes until you reach the very small tender leaves (take care to avoid the sharp thorns on the tips) Place 36 to 42 of the largest leaves in a shallow container, add the milk, cover, and refrigerate until ready to use.
Using a sharp knife, remove and discard the small leaves and the hairy choke of the artichokes to expose the meaty bottoms. Cut the bottoms into 1/4" dice and put in a small bowl. Gently fold in the tomatoes, onions and sesame oil. Squeeze in the juice from the remaining lemon half and season to taste with salt and pepper. Stir gently, cover and set aside.
Prepare a charcoal or gas gril or preheat the broiler.
Grill the salmon for about 8 minutes, turning once, or until just barely cooked in the center. Set aside.
Put the bread crumbs in a large plastic bag and set aside.
Pour veg oil into a large deep heavy frying pan to a depth of about 2 inches and heat over high heat until very hot but not smoking. A few at a time, remove the artichoke leaves from the milk and put in the bag with the bread crumbs, tossing to coat. Shake off the excess crumbs and fry the leaves for about 1 min or until golden. Drain on paper towels. Repeat with the remaining leaves.
Place a dollop of the artichoke "guacamole" on the wide end of each fried artichoke leaf. Flake about 1 tablespoon of salmon on top and garnish with a tiny sprig of chervil. Serve immediatlely.