It’s true. Being a producer at Martha Stewart Living Radio has definitely allowed me to experience some of the nation’s finest eateries. And while I have had the pleasure of tasting food from hundreds of restaurants over the years, most have not compared to the delicious dinner prepared for me by Executive Chef Christian Delouvrier at New York City’s La Mangeoire.
My experience at this French country-style restaurant was quite delightful, and undoubtedly romantic…without being intimidating. And perhaps best of all, the prices weren’t as high as the Eiffel Tower. Wondering if it is still possible to get into this beautiful restaurant for Christmas Day. Oui! They have a special menu prepared with pan seared Hudson Valley moulard duck breast, crispy skin roasted fillet of Atlantic salmon, medallions of venison and more. And of course, there are other specials available for New Year’s Eve. Then again, if you can’t get into this fabulous establishment, you can always try one of my favorite dishes from there, the salmon!
Roasted Atlantic Salmon, Braised Leeks, Sunchoke Mousseline
Four 6 ounces center cut salmon fillet; skin on with pin bones removed
1 teaspoon finely chopped chives
1 quart (4 cups) of peeled Sunchokes
1/2 quart (2 cups) water
1/4 ounce (1 1/2 teaspoon) butter
2 teaspoons Crème Fraiche
Salt to taste
Braised Leeks in Horse Radish Bouillon
4 extra large leeks about 2 pounds total
4 ounces (1/2 cup) grated fresh horseradish
1/4 cup sliced shallots
1 1/2 quarts (6 cups) white stock or chicken bouillon
2 tablespoons butter
1 1/2 teaspoon Crème Fraiche
1 teaspoon white wine vinegar
For the Mousseline:
- Peel sunchokes and place in lemon water to prevent from them from turning brown.
- Drain sunchokes and place in a 2 quart pot adding water to the level of Sunchokes
- Salt lightly and add the butter.
- Bring to a boil then simmer until tender
- Drain, reserving the liquid
- Place Sunchokes in a blender and blend adding the liquid slowly resulting in a smooth creamy mousseline consistency.
- Finish with Crème Fraiche
- Reserve the mousseline in a shallow container. Cool on ice and refrigerate
For the Leeks:
- Remove the dark green leaf portion of leeks (these can be reserved for another use)
- Remove and slice light green portion of leeks leaving approximately four inches of white leeks. Clean by placing the sliced leeks under running water making sure leeks are dirt free. These will be used for the bouillon.
- Keeping the roots of white portion of leeks intact slice them lengthwise from the roots to the tip. Clean leeks under running water.
For the Bouillon:
- In a 2 1/2 quart medium size pan place sliced shallots, sliced leeks and 2 table spoons of butter; sweat over medium high heat until soft
- Add white stock or chicken bouillon; bring to a boil then add the 4 white leeks. Cook gently –simmering until tender approximately 30 minutes.
- Remove leeks. Cool in refrigerator.
- Reduce the bouillon by half.
- Add grated horseradish and Crème Fraiche at the end of the process.
- Finish with a drop of white wine vinegar to add a bit of acidity.
- Pass through a fine sieve. Reserve and cool. Disregard the solids.
For the Salmon:
- Salmon pieces should be at least 1/2 inch thickness and should sit at room temperature for 15 minutes before cooking
- Heat 1/8 inch of canola oil in a large black pan or a non-stick skillet
- When oil is hot, place the salmon, skin down. Cook it for 5 to 6 minutes basting the fish until the skin is crispy. Best when cooked medium rare.
- In saucepan on medium heat warm the bouillon and 4 leeks
- In separate saucepan, gently warm the mousseline
- Pat the salmon dry
- Divide the mousseline among four oval serving plates spooning two bands on each plate.
- Place one braised leek on each plate and top each with a piece of salmon.
- Spoon the bouillon over each plate.
- Sprinkle finely chopped parsley and serve.