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60+ Minutes |
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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Base: Salmon / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: 1. Set up your smoker according to directions. Rub fish with light coating of olive oil, fresh cracked pepper and a grinding of salt (preferably sea salt). Smoke for 2 hours, or until salmon begins to slightly come apart at the seams. Salmon should remain rare in the middle. Remove from smoker. Set aside and refrigerate.
2. Preheat the oven to 225 degrees F. Coat the garlic cloaves with the 2 T olive oil and season with salt and pepper. Place in pie tin and roast uncovered for 35-45 minutes, or until soft and golden brown. Set aside.
3. In a medium saucepan of boiling, lightly salted water, blanch the tomatoes for about 20 seconds. Remove with slotted spoon, drop into ice water to cool. Peel, seed and set aside. In the same pan of boiling water, blanch the fennel and the green beans for 30 seconds and then drop into ice water. Neatly dice tomatoes and peppers into 1/2 inch pieces and set aside.
4. Preheat the oven to 325F. Lightly crush the fennel seeds in a mortar with a pestle or grind for a few seconds in a spice grinder. Spread out on a baking sheet and place in the oven for one minute, or until they are aromatic. In a medium bowl, whisk together the fennel seeds, 2 c olive oil and the balsamic vinegar and season with salt and pepper to taste. Add the diced vegetables, chives, olive, and roasted garlic. Toss together and add one cup of the basil.
5. On each serving plate mound some of the curly endive to 1 sode. Place one piece of the salmon on the opposite side. Spoon someof the vinaigrette and the vegetables around and over the greens and the salmon. Garnish with the remaining cup of basil.
| Ingredients:
2 whole heads of garlic
2 1/8 Cup(s) olive oil
4 Roma tomatoe
2 seeded and deribbed red bell pepper
2 seeded and deribbed yellow bell pepper
2 Tablespoon(s) fennel seeds
12 Tablespoon(s) balsamic vinegar
2 Tablespoon(s) fresh chives
2 Cup(s) pitted Kalamata Olives
2 Cup(s) finely shredded fresh basic leaves
24 Ounce(s) fresh boned salmon filet
3 Tablespoon(s) fresh-cracked pepper
1 to taste salt
2 (leaves separated) curly endive |
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