RECIPE TITLE "SALMON IN SORREL SAUCE"
recipe excerpted from: Jacques Pepin Celebrates Copyright © 2001 by Jacques Pépin
... more great recipes from Jacques Pepin on our GREAT CHEFS page!
yield: 6 servings ---moderate
Salmon steaks, either with the central bone in or boneless, are always popular, because they are quick to prepare and have an appealingly nutty, mild taste, especially if very fresh and completely clean of skin and sinews. For the following recipe, boneless salmon fillets are cut into steaks about 4 inches long and butterflied. Sorrel, high in oxalic acid, is particularly good with salmon, as the acidity cuts down on the richness and fattiness of the fish. The sorrel leaf, with its stem ends flaring outward, is easily recognizable. If the leaves are large or old, remove their tough, fibrous stems.
6 steaks cut from salmon fillets, completely
cleaned (each about 4 inches long by 2 inches
wide by 1 inch thick, and weighing 4 to 5 ounces)
1 tablespoon canola oil
1 large seedless English cucumber (about
1 pound), peeled
14teaspoon salt, plus more to taste
1 tablespoon unsalted butter
for sorrel sauce and salmon cooking
112cups (loosely packed) sorrel leaves
1 tablespoon unsalted butter
1 cup heavy cream
2 tablespoons water
14teaspoon freshly ground black pepper
To butterfly the salmon steaks: With a sharp knife held flat and parallel to the cutting board, cut through the thickness of each steak, stopping just before you reach the other edge, and open the steak like a book to double its size. Your steaks should be 1⁄2 inch thick and about 4 inches square. Rub the steaks on both sides with the oil, and set them aside.
For the cucumber “footballs”: Cut the peeled cucumber crosswise into 112-inch chunks. (From an English cucumber, you should get six to eight pieces.) Cut each chunk lengthwise into quarters of equal
size, then cut out and discard the seed strip in the center, and round off the corners of each piece, making the pieces into little oval football shapes (see illustrated technique for “turning” vegetables, page 268). Bring 1 quart of water to boil in a medium saucepan, and add the 14teaspoon salt. Drop in the cucumber pieces, return the water to a boil, and boil the “footballs” for 15 to 20 seconds. Drain. Melt the butter in a skillet, and add the cucumbers. Sprinkle with a dash of extra salt, toss gently, and set aside.
For the sorrel sauce: Wash and spin-dry the sorrel leaves, then pile them up, one on top of another, and shred them into thin strips, called a julienne or chiffonnade. Heat the tablespoon of butter in a saucepan, preferably stainless steel, add the sorrel, and sauté it gently over medium heat for about 1 minute. You will notice that the sorrel will turn a khaki color. Add the cream and the water to the sorrel, and bring to a boil. Season
with 12 teaspoon of the salt and the pepper, and set aside.
When ready to cook the salmon, heat one very large or two medium nonstick skillets over high heat. (No butter is needed.) Sprinkle the six salmon steaks with the remaining 14 teaspoon salt, and arrange them in one layer in the hot skillet(s). Cook over medium to high heat for 35 to 40 seconds. Then, using a large spatula, turn the steaks over, and cook them for another 35 to 40 seconds. Set the steaks aside, off the heat, while you prepare the plates.
Copyright 2001 by Jacques Pepin
|Jacques Pepin Celebrates
Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
Organized in chapters from soups to sweets, "Celebrations" offers both single-dish recipes, such as Salmon in Sorrel Sauce, and "multi-dish" main-course specialties, including Venison Steaks with Black Current Sauce, Chestnut Purée in Zucchini Boats, and Cranberry Relish. Homey dishes abound, and readers will want to make the likes of Cocotte Veal Shanks, Gratin of Butternut Squash, and Ham Georgia with Peach Garnish. A detailed section on bread making yields such treasures as Black Pepper Bread with Walnuts, while two dessert chapters offer such delights as Chocolate-Orange Tart with Candied Orange Peels, Caramel Snow Eggs, and Mocha Success Cake. With the step-by-step photos, which treat subjects as diverse as pan lining and pepper peeling; useful asides by Pépin's daughter and colleague, Claudine; and instructive commentary throughout, the book is another Pépin hit. --Arthur Boehm Click here to buy
|Jacques Pépin More Fast Food My Way
From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes.
Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America's first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
"Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) Click here to buy
|Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle Click here to buy
|The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort
# Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.Make crackers by spritzing wonton wrappers with oil and bake until golden.
# Use frozen butternut squash for quick soup.
# Freeze salmon and cream cheese appetizer rollups for easy slicing.
# Prepare cheese straws appetizers with frozen puff pastry.
# Need an elegant entrÉe in record time?
SautÉ pork cutlets with prunes and steak sauce.
# Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
# Mix melted chocolate with whipped cream for quick chocolate mousse.
# Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream. Click here to buy
|Jacques Pepin's Simple and Healthy Cooking
"Having read and used all of Jacques Pepin's remarkable books, I did not think he could top himself - and here he is with Simple and Healthy Cooking. He has done it again." -- Morley Safer, TV correspondent, 60 Minutes
"Healthy cooking should taste good, and Jacques has done it in this very attractive new book full of good ideas." -- Pierre Franey, author of Cooking In France and host of the TV cooking series of the same name.
"It is with my greatest pleasure, both personally and professionally, that I recommend this delightful book of Jacque's Pepin's to anybody who wants to cook, live and eat well. He is the ideal guide." -- Barbara Kafka, author of Party Food, columnist for Gourmet magazine and TV personality.
"This book is a definite must for those who enjoy cooking and eating simple and delicious food." -- Martin Yan, author of Yan Can Cook and host of the TV cooking series of the same name.
Click here to buy