Friday, 12 February 2010

Salmon Poached in Court Bouillon and Braised Endives with Citrus

This is a tasty and healthy meal, with bright citrus flavour. The salmon is poached in a lovely spiced liquid to delicately add flavour to it without interfering with its natural salmony goodness. The accompanying endive has its bitterness tamed with a quick sear, and then is braised in a citrusy bath. The remaining juices are reduced to make a delicious sauce.
In pace with the general healthiness of the meal, I served the salmon and endive with quinoa that I cooked in my rice cooker with chicken broth and a diced beet. Thus the lovely colour.
I was being very fancy and restauranty and patted the quinoa into a ring mould for plating. Hubby thinks it looks a little like hamburger meat that has come out of a tuna can. Sigh.
He also thought the braised endives looked a little like headless fishes in the photo.. but maybe I shouldn't tell you these things. He absolutely loved the meal, he just finds my plating funny sometimes. Go ahead and oooh and aaaah, and try not to think of tuna cans filled with hamburger meat and headless fishes.
Braised Endives with Citrus
Serves 4, adapted from Michael Symon's Live To Cook

1 tbsp olive oil
4 Belgian endives, halved lengthwise
6 sprigs thyme
2 cloves garlic, sliced
Juice and zest of one orange
1/2 cup chicken broth
2 tbsp honey
4 tbsp butter

1. Preheat oven to 325.

2. Heat a large ovenproof saute pan over medium heat and add the olive oil. Place the endive in the pan, cut side down. Season with salt and cook until nicely browned, about 5 minutes. Add the garlic and sweat it for 1 minute. Add the thyme, orange zest and juice, stock, and honey. Bring to a simmer and then place the pan in the oven until the endive is cooked through and tender, about 20 minutes.

3. Remove the endive from the pan to a platter. Reduce the pan liquid over high heat to about 1/3 cup, swirl in the butter, and spoon the liquid over the endive.

Salmon Poached in Court Bouillon
Serves 4, adapted from Michael Symon's Live To Cook

1 carrot, coarsely chopped
1 onion, coarsely chopped
2 cloves garlic, whole
1 bay leaf
2 tbsp salt
1 tbsp black peppercorns
3 lemons, juiced
4 (6 oz) salmon fillets
1 tsp cumin
1 tsp coriander
(1 tsp cinnamon - optional)

1. Combine the carrot, onion, celery, garlic, bay leaf, salt, peppercorns, cumin, cinnamon, coriander and lemon juice in a pot and add 1 quart water. Simmer for 30 minutes. Strain the liquid into a clean, wide, shallow pot.

2. Bring the court bouillon to 175. Submerge the salmon fillets in it. Using an instand-read thermometer, keep an eye on the temperature of the liquid to make sure you don't let the temperature drop too low. On the other hand, if it begins to simmer, it's too high. Remove the salmon when it feels medium-firm when poked, 7-10 minutes. Remove the fillets to paper towels to drain before serving.

Salmon Poached in Court Bouillon and Braised Endives with Citrus was my buddy Joanne's recipe choice this week, in cooking our way through Michael Symon's Live to Cook. Check out challenge hostess Ashlee's blog, A Year in the Kitchen at the end of the week for a round-up.