Green Herb Coulis Recipes

CORNED SALMON AND SAVOY CABBAGE

Steps:

• Trim the root of the leek as well as the outside layer and any greens. Discard the root and outside layer, but reserve the greens for cooking the potatoes. Finely dice the white part and set aside.
• In a 4-quart pot, combine the leeks, butter, and water. Season well with salt and pepper. Cook over medium heat until softened, about 2 minutes. Add the cabbage and cardamom, if using, and season with salt and pepper, to taste.
• Let the leaves wilt. (It is important to watch this carefully.) The water left on the leaves should be enough to help sweat the cabbage, concentrating the sweetness of the cabbage. Cook until the water is nearly evaporated, remove from heat, and set aside.
• Place the potatoes in a 4-quart saucepan and cover with water. Season well with salt and pepper, add the thyme and leek trimmings, and bring to a boil. Once it reaches a boil, reduce heat to a gentle simmer and cook for 15 minutes, checking often on their doneness (they are tender when pierced with a knife). Drain and set aside.
• Bring 2 quarts water to a boil in a large pot over high heat. Blanch the herbs for 30 seconds, drain, and shock them very well by rinsing in a fine-mesh strainer with cold water for about 1 minute. Grab the blanched herbs in tight bunches and mince them once over with a very sharp chef's knife.
• Place the herbs in a blender or the bowl of a food processor with the ice and 3 tablespoons water.* Season with salt and pepper, to taste. Cover and blend at progressively higher speeds until top gear is attained.
• Once the mass of herbs is spinning and emulsifying with the water, it should run for about 20-30 more seconds; stop intermittently to scrape down the sides to achieve even results in blending. When smooth, carefully remove all of the coulis and place into a clean, small saucepot.
• Gently heat the herb coulis over low heat, and add the butter 1 piece at a time. Whisk to combine, season with salt and pepper, to taste, and keep warm. (The coulis, when heated with butter, will increase in viscosity.)
• In a bowl, combine the kosher salt, sugar, coriander, pepper, bay leaves, and garlic and coat each salmon fillet evenly. Place in the refrigerator and let cure for 45 minutes. Then, gently wipe off the curing ingredients, quickly rinse, and pat dry.
• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the grapeseed oil in a 12-inch nonstick sauté pan over medium heat. When the oil is hot but not smoking, add the salmon flesh side down and sear until just browned, about 3 minutes.
• Increase heat to high, then carefully turn and place the salmon skin side down in the pan, making sure that the skin does not stick to the pan. Place in the oven for 4 minutes. Remove from the pan, and let rest 3 minutes. Remove the skin from each fillet and slice in ½ on a bias.
• Divide the potatoes among 4 warmed plates, drape the cabbage into a neat pile adjacent to the potatoes, place 1 salmon fillet on each plate, and drizzle the green herb coulis around the edge of the plates.

GREEN HERB COULIS

Steps:

• Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add herbs and cook for 30 seconds. Drain and rinse under cold running water.
• Place herbs on a cutting board and mince. Transfer to the jar of a blender with ice cube and cold water; blend, starting on low speed and working up to high until smooth. Scrape down sides and blend 20 to 30 seconds more, scraping down sides again if necessary.
• Transfer herb mixture to a small saucepan and place over medium-low heat. Whisk in butter, 1 piece at a time, and season with salt and pepper. Keep warm until ready to use.

CHARRED SQUID AND CONCH BULJOL WITH "SOUSED" GREEN FIGS AND TOMATO CHOKHA COULIS

Steps:

• Cook green figs
• In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes.
• Make conch buljol
• Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
• Make squid
• Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
• Marinate green figs
• Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
• Make tomato coulis
• Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
• In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
• Assemble dish
• Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
• Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.