Though chef Peter Kelly has never taken a cooking class, his amazing feats with food are legendary. In this episode, Kelly, owner of four first-rate restaurants in New York's Hudson Valley, joins host Jeanne Benedict to share his recipe for Molasses and Tequila Cured Salmon on Corn Pancakes with Cilantro Cream. Note: The complete recipe immediately follows these tips and cooking instructions.
- To begin preparing this delectable dish, Kelly first creates a sugar-and-salt mixture with a quarter-cup of sugar and a quarter-cup of kosher salt (figure A ), which he combines in a glass bowl.
- Next, he cuts a hearty salmon steak into two equal portions (figure B). Once the salmon is cut, Kelly places the two pieces in a baking dish and sprinkles them with the sugar-and-salt mixture (figure C).
- Now it's time for some more adventurous flavors: Kelly tops the salmon steaks with dill and fennel fronds, tequila, corinader, black peppercorns and molasses ( figure D).
- With the salmon steaks now suitably dressed, Kelly places one on top of the other so the fronds, seasonings and molasses are folded inside (figure E).
- Finally he wraps the salmon "sandwich" in plastic wrap (placing it back in the baking dish), then sets a second baking dish on directly on top of the wrapped fish. In this dish Kelly places a brick (figure F) to compress the salmon steaks underneath and ensure that the multitude of flavors meld together. Then he transfers the dish -- brick and all -- to the refrigerator, where it will remain for a full 48 hours.
Molasses and Tequila Cured Salmon on Corn Pancakes with Cilantro Cream Recipe courtesy Peter Kelly, Xaviar's 1/4 cup kosher salt
1/4 cup sugar
1 pound salmon, boned
2 tablespoons coriander seed, cracked
1 tablespoon black peppercorns, cracked
1/4 cup molasses
1/4 cup fresh dill, chopped
1/4 cup fennel froinds
1/4 cup tequila
24 corn pancakes (recipe follows)
1/2 cup cilantro cream (recipe follows)
Preparation:
In a small mixing bowl, combine salt and sugar and mix well. Cut salmon into two even-sized pieces and place on worktable, skin side down. Drizzle each piece with molasses. Sprinkle top of each piece of salmon first with coriander, then with black peppercorns. Evenly coat each piece with dill and then fennel fronds. Pour tequila over both pieces of salmon. Place one piece of salmon on top of the other to create a sandwich, skin on outside, seasoning in the center. Wrap sandwiched salmon together tightly in a double thickness of plastic wrap. Place salmon in a baking pan; place a second pan on top of salmon. Place a 2- to 3-pound weight on second pan to weigh salmon down. (A few cans of tomatoes or a single brick will work.) Place pan with salmon and weighted top pan in refrigerator for at least 48 hours and as long as 72 hours. Remove salmon from refrigerator and unwrap. Scrape seasoning mixture off salmon and discard. Slice salmon in thin slices and roll. Place corn pancakes on baking sheet and place in a 350-degree oven for six minutes. Remove pancakes from oven and place on serving platter; top each pancake with a dollop of cilantro cream and then top with rolled salmon. Serve Yield: 24 hors d'oeuvres
Active preparation time: 20 minutes
Nonactive preparation time: 48 hours
Cooking time: 1 hour
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Fish: The Complete Guide to Buying and Cooking
Model: 0028631528
Author: Dennis M. Gottlieb and Mark Bittman
(2000)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
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