Oyster Leek Gratine With Ponzu Sabayon Kaffir Lime Smoked Salmon Rillette Recipes

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CAIPIROSKA



Caipiroska image

Provided by Bobby Flay

Categories     beverage

Time 3m

Yield 1 drink

Number Of Ingredients 4

1 lime
1 tablespoon superfine sugar
2 ounces vodka
Crushed ice

Steps:

  • Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add vodka and top with ice. Stir and serve.

LOBSTER IN CALVADOS SABAYON



Lobster in Calvados Sabayon image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

4 lobsters
4 ounces butter, plus 4 ounces
Salt and pepper
2 medium size carrots, diced
8 tomatoes, sliced in quarters
6 tablespoons tomato paste
3 tablespoons flour
1 cup finely chopped shallots
16 ounces Calvados
3 cups heavy cream
1 lemon, juiced
1 teaspoon cayenne pepper
2 tablespoons finely chopped parsley

Steps:

  • Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.
  • Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.
  • Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.
  • To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.
  • In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.
  • To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.

RILLETTES DE SAUMON (SALMON RILLETTES)



Rillettes de Saumon (Salmon Rillettes) image

Provided by Food Network

Categories     appetizer

Yield Serves 6 to 8

Number Of Ingredients 9

About 1 pound good smoked salmon offcuts, trimmed and snipped into small pieces
Tiny leaves from a few sprigs of thyme (or 1 teaspoon dried thyme)
Juice and finely grated zest of 1 small unwaxed lemon
2 tablespoons soft unsalted butter
3 1/2 ounces plain Boursin cheese
1/4 teaspoon paprika
Cayenne pepper
Sea salt
Thinly sliced, buttered, light rye bread and a handful of watercress leaves, to serve

Steps:

  • In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.
  • Serve with or on slices of buttered rye bread, with a few watercress leaves.

TEA SMOKED SALMON WITH WASABI LATKES



Tea Smoked Salmon with Wasabi Latkes image

Provided by Ming Tsai

Categories     main-dish

Number Of Ingredients 20

1 pound salmon fillet, center cut, skin off
1/2 cup mirin
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/4 cup ginger julienne
1 teaspoon toasted Szechwan peppercorns
1 cup long grain rice
1 cup sugar
1 cup oolong tea or black lychee tea
2 cups warm riced potatoes (boiled in salted water, drained well)
1 tablespoon butter
1/4 cup sliced green scallions
1 tablespoon horseradish
1 tablespoon wasabi powder mixed with a little water to form paste
Salt and black pepper
Salt and black pepper
1 cup all-purpose flour
3 eggs, beaten
1 cup panko bread crumbs

Steps:

  • Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
  • In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
  • For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
  • Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.

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