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Salmon Medallions with Sorrel Cream

1 lb. Wild Caught Salmon, cut into medallions

3 TBSP Unsalted Butter
2 c. fresh sorrel leaves, course chopped
1/4 c. chervil, chopped
1/2 c. fresh chives with flowers (reserved), chopped
1/2 c. heavy whipping cream

This dish wants to be cooked at the last possible moment and served on HOT PLATES as soon as it is done.

Pre-heat the broiler and place one rack as high as possible to the broiler. Prepare the salmon and measure and chop the other ingredients. Have everything in prep bowls or on the pan ready to go when the time is right.

Prepare the salmon – Using a very sharp knife, skin the salmon and cut into medallions (about 1 ounce per medallion/about 2 bites) Prepare a sheet pan by lining with oiled parchment or oiled foil, using good quality olive oil. Lay the medallions nicely spaced, but near enough to one another that they will be evenly cooked by your broiler. Brush the tops with additional olive oil and sprinkle with sea salt and freshly ground pepper. Have this ready to go under the broiler at the last moment.

The Sauce – Once the salmon is prepared, melt the butter in a cast iron skillet over medium high heat until it JUST begins to turn golden brown. IMMEDIATELY place the salmon under the broiler. Then just as quickly add the sorrel leaves, chervil and the chopped chives (not the flowers) to the pan, stirring gently to coat with the butter until they are slightly wilted. Add the cream to the pan and bring to a boil. Reduce the heat and cook only until the mixture coats a spoon.

As soon as the salmon is cooked (this can take as little as 30 seconds, but up to 2 minutes.) remove from the broiler. Plate the salmon and pour the sauce over the medallions. Decorate with chive flowers. Serve immediately.

 

Sorrel/Bacon Omelets

Bacon, well cooked and chopped
1 c. fresh sorrel, course chopped
6 eggs
1 TBSP water

Whisk water into eggs in a medium bowl

Place a large skillet over medium high heat, melting some fat (butter or bacon drippings). As soon as the fat is hot, add the sorrel and stir until it begins to wilt. Pour the beaten eggs over the sorrel and sprinkle with the chopped bacon. Cook until the omelet is done to your satisfaction. Slide onto a plate and fold over. Serves 2.

 

Roasted Green Beans with Dill Dressing

1 lb fresh green beans
1 TBSP Olive Oil

1/2 cup scallions, coarsely chopped
1/4 cup parsley, packed
1/4 cup dill fronds, stems removed
1/3 cup roasted almonds
3 TBSP Olive Oil
3 TBSP Cider Vinegar
3 TBSP Chicken Stock (or Vegetable)
Salt & Pepper to taste

Preheat your oven to 400 degrees. Place beans and oil into a zipper bag and toss until well coated. Put oiled beans onto a baking sheet in a single layer. Roast for 10 min, stir and turn pan around. Roast 10-15 min more until done to your liking.

While the beans roast, make the dressing in a food processor or blender. Place scallions, parsley, and dill into food processor with steel blade and pulse until chopped very fine. Add almonds, olive oil, vinegar, and stock to the bowl and pulse until smooth. Taste and stir in salt and pepper to taste.

When beans are removed from oven. Allow to cool slightly, then toss with enough dressing to coat and serve immediately.

 

Swiss Chard, wilted with Lemon and Bacon

1 large bunch of chard
2 slices bacon, crisp (reserve fat)
zest and juice of 1 lemon
Salt and pepper to taste

Start bacon in a cold pan, and cook over medium-low heat until crisp, but not burned. Set bacon aside on paper towels to drain.

While bacon cooks, wash chard, cut off stems and cut into 1″ pieces. Roll the leaves up in a bunch and cut into 1/2″ wide strips.

When the bacon is removed, add the chard stems to the bacon fat. Raise the heat to medium. After about 30 seconds, add the shredded chard leaves, sprinkle with the lemon zest and juice. Cook until very soft.  Add salt and pepper to taste. Crumble  the bacon over the chard and serve.