Salmon Gefilte Fish by Ric Orlando


Salmon Gefilte Fish with Beet Horseradish Wasabi Mustard Sauce by Ric Orlando

Gefilte fish is grandfather's food. They are the kind of dish that takes us back to simpler, and poorer, days.  Traditional gefilte fish is made from Carp. Carp is considered to be a garbage fish, but when it is all you have, you make do. We humans are very clever when we are hungry.
Scraping the meager remains of the meat off of the bones and the head of a Carp and cooking bones to make a gelatinous broth created a low cost and sustaining meal in times when there may not have been a Wal-Mart in the village.
In this dish, we have raised the bar by using wild salmon and have livened it up with the addition of lemongrass, ginger and scallions.
The recipe is passover friendly, but also real damned good! It is also can be made gluten free, if you're not too strict about the passover rules.

Makes 12 quenelles
1-quart fish stock for poaching
2 cups water
salt to taste
1 stick lemongrass
1 pound wild salmon meat, belly or collar trimming cleaned of excess fat or cartilage
1/2 finely diced onion
5-6 cilantro leaves
1 egg, separated
2 teaspoons salt
1-teaspoon sugar
1 tablespoon finely minced ginger
1/4-cup matzo meal, or substitute gluten free crumbs
¼ cup finely minced scallion


Put the stock, and water in a heavy, shallow pot. Add enough salt to season just enough to add a hint of saltiness;  not too much.
Smash the lemongrass with the back of a knife to release aroma.
Put the lemongrass in the pot and boil moderately for 20 minutes to infuse the lemony flavor into it. Remove the lemongrass and discard.
Hold the water at a gentle sparkle of a simmer.

Put the salmon, onion and egg yolk into a food processor, Start out with pulsing a few times to break up the salmon and then do longer pulses to make a  medium coarse grind. Scrape down the side and run another 10 seconds or so. Remove to a bowl.
With a fork, gently froth the egg white and add to the salmon. Add the rest of the ingredients and fold together carefully.
Using two tablespoons, form three sided Quenelles and gently slide them into the simmering water to poach. Do not boil..
After a few minutes  the quenelles begin to float, remove them  with a slotted spoon to a bowl or plastic container that will fit then all on one level. 
Pour the poaching liquid over the quenelles to cover them all the way. Refrigerate and the broth with gelatinize.
Served with beet horseradish sauce and wasabi mustard.

Notes on making quenelles:  Keep a cup of very cold water on hand and dip the spoons into it after forming each quenelle.  They will slide off better.
Also, gentle poaching with keep the fish from being grainy.



Wasabi Mustard Sauce
1 teaspoon grated fresh or frozen wasabi
1 tablespoon soy sauce or tamari
1 tablespoon honey
½ cup strong dijon mustard

Mix all together and store covered until ready to use.

Beet Horseradish Sauce
Beet Horseradish sauce
 8             ounces  beets -- cooked
  1        tablespoons  shallots -- minced
  1        tablespoons  white vinegar
  1         teaspoons  kosher salt
  1          teaspoons  tabasco sauce
  1/4  cup          cups  horseradish -- fresh
     1/8          cup  mayonnaise
  1              cups  sour cream
     1/4           cup  fresh beet juice (optional)

Puree the beets, shallots, and vinegar (and optional beet juice) in a blender until it is silky smooth.  Fold in additional ingredients.


Ric Orlando's Amazing Kale Salad

-->
New World Home Cooking and New World Bistro Bar Kale Salad
This is what makes restaurants special. This kale salad, which is totally beloved at both New Worlds is a collection of 5 components. Good greens, good goat cheese and three recipes --- It’s a pain to set up…  but prep a lot of cashews and chuteny and curry oil…then you can make it often. The chutney, cashews and curry oil all last for weeks.
Simle stuff. Try to use Baby Lacinato or dinosaur kale.
Wash it, destem it and squish it hard with your hands.
For every dinner sized salad add 1 oz of dressing, 2 oz of chuteny and abot 8 cashews. Toss with your hands, massageing the chutney int the greens.
Garnish with chevre if you like
xoxo
Xoxoxoxox

CURRIED CASHEWS
Yum-o!
2 cups raw cashews
4 tbls butter
1 tbs curry powder
2 tsp salt
2 tsp raw sugar
2 tsp minced fresh rosemary (really?, YES!)
Preheat oven to 350.
Bake the cashews on a cookie sheet for 5-7 mintes or until goldne but not dark.
Use a large skillet and melt the butter.
Add the cashews and toss to coat.
Add all other ingredients. Cook for two –three minutes, tossing and gently stirring to melt the sugar.
Cool on that cooking sheet. Eat.

APPLE CHUTNEY
Make a nice batch that you can either can (jar), or store refrigerated in tupperware for up to 8 weeks)

Coconut or vegetable oil
1 medium onions, peeled, cored and neatly diced small
½  red bell pepper, neatly diced
1/2 green bell pepper, neatly diced
2 tsp minced garlic
2 tsp Allspice
1 tbls Curry powder
2 tsp Ground cumin
1 tsp salt
1 tsp pepper

6 cups  medium diced apples, peeled
3/4 cups cider vinegar
3/4 cups pineapple juice
1/2 cup molasses
1/8 cup lemon juice

Over medium heat, SAUTE THE ONIONS & GARLIC until onions are translucent and have begun to caramelize slightly.  Add the peppers and cook an additional two minutes or so.
Then add al the spices including the salt and pepper.

Stir well and simmer for a minute or two until the mix appears pretty dry. 
Now add the apples and all liquid ingredients.
Simmer gently about 25 minutes, or until the apples are tender.
It will be a little liquidy. That’s ok. That juice is good!!!


RIC’s CURRY VINAIGRETTE
1 tbls CILANTRO
1 tsp GARAM MASALA
1 tbl SHALLOTS
1 tbls BROWN SUGAR
1 TSP KOSHER SALT
1 tbls LEMON JUICE
 ¼ CUP CIDER VINEGAR
1 cups Curry oil (recipe below)


Curry Oil
3 tbls curry power
¼ cup hot water
2 cups light vegetable oil
Put the curry in a jar. Add the hot water and stir to mositen the curry.
Add the oil and shake.
Cover and let stand at least 4 hurs but up to one week.
The curry will settle to the bottom. Pour of the oil and store for use. Discrd thecurry “mud”. Store in an airtight container in a cool dark place.



Put all ingredients if food processor except oil. With the machine running, add the oil in a steady stream to emulsify!

Farm Fresh to Market video

Hi!
I am making some new short videos for my friend Carey Noble and her website FarmFreshtoMarket.com
Here is the first one where I make mussels using Nine Pin Cider.
I had a nice audience...thanks friends!
Nine Pin Cider, Mussels, Local Butter and me!
Click here to view!

Blog Archive