Salmon Asparagus And Quails Eggs With Tarragon Dressing Recipes

BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
• Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
• After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE

Steps:

• Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
• Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
• Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

SALMON, ASPARAGUS AND QUAILS' EGGS WITH TARRAGON DRESSING

Steps:

• Bring a pan of water to the boil. Add the quails' eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately.
• Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.
• Slice each egg in half lengthways and set aside with the asparagus.
• For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper.
• To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails' egg halves alongside, cut-side up and sprinkle with celery salt.
• Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve.

SMOKED SALMON WITH QUAIL EGG

Steps:

• On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper. Mix well and season to taste with salt. Transfer to a plate, cover and refrigerate.
• In food processor combine ginger and egg yolks; process 10 seconds. Add remaining 4 1/2 teaspoons lemon juice. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes.
• Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips.
• To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quail's egg yolk. Cover fluke and yolk completely with salmon slice. In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds. Stir ginger sauce well and pass through a fine strainer into a pouring cup. Pour sauce around salmon and garnish with nori strips. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper. Serve immediately.

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING

Steps:

• Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
• To make the dressing:.
• Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
• When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
• For the Salad:.
• Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
• Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
• Grind black pepper lightly on top.