Category Archives: salmon

Parmigiano Reggiano Canapés with Hot Smoked Salmon

By Chef Lippe

There is nothing better than a good cheese crisp, baked cheese, or what ever you choose to call them, you know the cheese that leaks out onto the baking pan when you make a grilled cheese. You can eat them plain, you can mix them with spices or you can even dip them in chocolate. They make a wonderful base for many canapes and tapas.  This one is one of my favorites.

parmigiano-reggiano-crisp-canapés

 

Ingredients

 2 teaspoons crème fraiche

(To make your own get a mail-order a creme fraiche culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions. To make your own that is close to the original see end of blog.

Finely grated zest of one lemon

Fennel seeds, chopped

Grated and shaved Parmigiano Reggiano cheese, to serve

1/2 small fennel bulb

1/3 cup hot smoked salmon, flaked

Salt and black pepper

For the Crisps:

1/4 cup Parmigiano Reggiano cheese, grated (do extra because you will eat half as they come out of the oven)

1 tbsp plain flour (optional)

Directions

How to make Parmigiano Reggiano Canapés with Hot Smoked Salmon

1. Grease and line a large baking sheet with grease proof paper.

2. Mix Parmigiano Reggiano cheese and plain flour, along with a good pinch of black pepper.

3. Spoon teaspoon-sized rounds of this mixture onto the baking sheet and flatten slightly with the back of the spoon. The mixture should give ten crisps, make sure there is plenty of space between each one, as the mixture will spread a little.

4. Place the rounds under a hot grill for 2-3 minutes until the cheese has melted to make a golden brown crisp. Remove each crisp carefully using a pallet knife and leave to cool on greaseproof paper. You can also bake them for 10 minutes at 350.

5. Mix crème fraiche together with lemon zest and season to taste. To assemble, spoon a small amount of lemon crème fraiche on top of each crisp. Then sprinkle with a few fennel seeds, grated Parmigiano Reggiano cheese and finely chopped fennel, before topping with flakes of hot smoked salmon and black pepper.

6. Finally, garnish with sprigs of fresh fennel and serve.

Crème Fraiche

Ingredients

1 to 2 tablespoons cultured buttermilk

2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Instructions

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

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Filed under Canapés, Chef Lippe, Parmigiano Reggiano, recipes, salmon, Slow Food

Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 

INGREDIENTS

10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil

Salt

1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped

 

DIRECTIONS

Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

 

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Filed under Artisan pasta, Chef Lippe, Fettuccine, Lemon, Lemon Sauce, Pasta, pasta sauces, recipes, salmon, shrimp

Salmon With Pink Peppercorn Citrus Sauce

Salmon With Pink Peppercorn Citrus Sauce

By Chef Lippe

This light main course is elegant yet easy. The fish can be poached, baked or grilled (see VARIATION, below) and served warm, cold or at room temperature. The recipe doubles easily; wrap each side of salmon separately. With all the spices this one is also good for you. Check out my blog on cayenne pepper and a healthy heart at http://wp.me/p2n8ji-v

The pinks of peppercorns and pomegranate seeds add a beautiful touch to the presentation. Although pomegranates are not always in season, the seeds are sold separately in vacuum packaging.

MAKE AHEAD: The citrus can be prepped and refrigerated; the vinaigrette can be prepared and refrigerated 2 days in advance. The fish can be baked 1 day in advance. Combine the fruits with the vinaigrette just before serving/spooning over the fish.

8 servings

Ingredients:

For the fish

  • 1 tablespoon unsalted butter
  • 1 4- to 5-pound side of skinless salmon, bones removed
  • Peel of 1 medium lime, removed in long strips
  • Cayenne pepper
  • 1-inch piece peeled ginger root, freshly grated (2 to 3 teaspoons)

For the vinaigrette

  • 2 teaspoons sherry vinegar
  • 2 teaspoons pomegranate juice
  • 2 teaspoons pink peppercorns
  • 3/4-inch piece peeled ginger root, cut into julienne (2 teaspoons)
  • 1/4 tablespoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seed
  • 1/4 jalapeno pepper, stemmed, seeded and minced (optional; 1 teaspoon)
  • 1/4 cup olive oil

For assembly

  • Leaves from 2 to 3 stems cilantro, cut into chiffonade (2 tablespoons)
  • 1 medium lemon, sectioned and cut into medium dice (see NOTE)
  • 1 medium lime, sectioned and cut into medium dice
  • 1 medium orange, sectioned and cut into medium dice
  • 1 large Texas ruby red grapefruit, sectioned and cut into medium dice
  • Salt
  • Freshly ground black pepper
  • Pomegranate seeds, for garnish (see headnote)

 

Directions:

For the fish: Preheat the oven to 450 degrees.

Tear off a large piece of aluminum foil that is 4 inches longer than the length of the salmon.

Use the butter to grease the shiny side of the foil, then place the fish in the center of the foil (with what would have been skin side down).

Cut the strips of lime into very thin strips (julienne); place them in a small glass dish. Cover with water and microwave on HIGH for 45 seconds to soften.

Season the fish lightly with the cayenne pepper. Sprinkle the ginger over the fish, then scatter the julienne of lime zest on top.

Bring the long edges of the foil together, folding them 2 times to seal tightly; leave a little headspace for steam that will rise from the fish. Fold the ends as you would the ends of a present, then over twice to seal the edges.

Place the foil packet on a rimmed baking sheet and bake for 16 to 20 minutes. Remove from the oven and immediately open the foil or the fish will continue to cook. If the salmon looks undercooked in spots, re-seal the foil loosely and return to the oven for 5 minutes.

While the fish is cooking, make the vinaigrette: Combine the sherry vinegar, pomegranate juice, pink peppercorns, fresh and ground ginger, salt, celery seed and jalapeno pepper, if using, in a medium bowl. Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.

If serving the fish immediately, combine the cilantro and fruits with the vinaigrette and the sauce over the salmon fillet. Season with salt and pepper to taste. If serving the fish at room temperature, do not combine the fruit with the vinaigrette until just before you serve the fish. Garnish with pomegranate seeds, if desired.

VARIATION: The salmon may be brushed with 2 tablespoons of the vinaigrette and then grilled over the direct heat of a charcoal or gas grill for 10 minutes per inch of the fish’s thickness. This method is good for smaller pieces of fish if you are planning to turn the fish over during grilling.

NOTE: To section citrus, use a large chef’s knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Food, Food blog, Pepper, Pink Peppercorn, salmon, spices