Salmon en Gelée With Coconut Risotto
Published March 29, 2003
- Total Time
- 1 hour 15 minutes, plus overnight refrigeration
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Ingredients
1 ½ pounds center-cut salmon fillet
Salt
¾ cup plus 1 tablespoon olive oil
1 tablespoon green cardamom pods, crushed (see note)
1 tablespoon pink peppercorns, crushed
1 ½ teaspoons herbes de Provence
1 teaspoon dried thyme
1 tablespoon lemon juice
FOR THE GELÉE
4 packets (1 ounce) powdered gelatin
2 ¼ cups Champagne
1 tablespoon sugar
1 ½ teaspoons salt
1 tablespoon Ricard or Pernod
1 teaspoon lemon juice
1 teaspoon minced flat-leaf parsley, chives, chervil and tarragon
FOR THE RISOTTO
3 cups milk
1 cup coconut milk
¼ cup minced shallots
1 tablespoon olive oil
1 cup Arborio rice
Salt and white pepper to taste
⅔ cup diced avocado
½ cup diced pineapple
⅓ cup diced mango
Nutritional analysis per serving
50 grams carbs; 75 milligrams cholesterol; 954 calories; 30 grams monosaturated fat; 8 grams polyunsaturated fat; 18 grams saturated fat; 62 grams fat; 5 grams fiber; 1147 milligrams sodium; 35 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
- Step 2
Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
- Step 3
The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1 ¾ cups water.
- Step 4
Pour ½ inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another ½ inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by ½ inch. Refrigerate at least 4 hours, or up to 1 day.
- Step 5
About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
- Step 6
Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.
Available by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes