On monday we had bacon-wrapped salmon. We used a recipe that Chef Daniel Boulud presented on an episode of Martha Stewart's show. It was accompanied with a red wine sauce and celeriac purée.
The celeriac was cooked in milk with some thyme and garlic and mashed with some of the cooking liquid and some browned butter. It turned out well, although I might up the butter a little bit. (Or at least add some more milk solids to the butter before browning it.) I left out the salsify because I couldn't find any.
I considered not making the red wine sauce. I wasn't sure how well it'd go with the salmon, but Emily suggested I give the recipe a try as-is. It worked out well, although I wish I had reduced it bit more and left the shallots in the sauce. (I didn't read the recipe carefully enough and strained them out.) It's somewhat hard to see the sauce in the photo - I think it would have photographed better on a white plate, but my corelware plates don't have the thermal mass to keep the fish warm. (We put some nicer plates on our wedding registry.)
Because the bacon was doubled on one side of the fish, the inside layer didn't crisp up to my liking, and I think the thickness kept the salmon from browning on the end. I will make sure the doubled bacon is not on the presentation side next time.
2 comments:
Looks very good, Steve. Is that your garlic rosemary mashed potatoes I see as a side? Mom
That's celery root - it was part of the original recipe, cooked in milk and mashed with some of the milk and some browned butter. It was good, but different from my mashed potatoes.
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