Salmon, Fennel, Ricotta Cream and Rosti Stacks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup fresh Ricotta
1 1/2 lemons, juiced
1/2 cup olive oil
2 large washed potatoes
3 1/2 T Parmesan cheese, finely grated
1 egg, lightly beaten
5 T (2 1/2 ounces) butter
1 large bulb fennel, trimmed, halved, thinly sliced (reserve some fronds for decoration)
1 red onion, thinly sliced
4 pieces boneless, skinless salmon, cut in half horizontally
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Directions: |
Directions:1. To make Ricotta cream, process Ricotta, the juice of 1/2 lemon and 1 T each of oil and water until smooth. Add salt and pepper. Transfer to a bowl and chill until needed.
2. Blot salmon with paper towel and liberally sprinkle with sea salt and freshly ground pepper. Set aside.
3. To make rosti, preheat oven to 350º. Wash potatoes, then coarsely grate. Put in bowl of cold water to remove pastiness and stop from browning. Drain and dry and put into a separate bowl. Add Parmesan, egg and 1/2 tsp salt. Toss well to combine.
4. Heat 2 T oil in a large non-stick frying pan over medium heat. Place 1/4 potato mixture in pan, flatten to 4" round. Do same with remaining mix to make 4 rosti. Cook for 5 minutes. Add 1 1/2 T butter to pan, turn over rosti and cook further for 5 minutes or until cooked through, golden brown and crisp. Place on oven tray covered with paper towel and keep warm.
5. Heat 2 T oil in pan over medium heat. Add fennel and onion and cook stirring for 5 minutes until soft. Transfer to bowl and season. Wipe pan clean.
6. Heat reserved pan over high heat. Cook salmon for 1 minute each side for medium rare. Transfer the salmon to a plate. Add 3 1/2 T butter and remaining lemon juice to pan, season.
7. To serve, put rosti on center of plate, spread with ricotta cream and top with 2 slices of salmon stacked on top of each other. Then add some fennel mixture. Drizzle lemon sauce around stacks, top with fennel fronds and serve. Serves 4. Preparation time 1 hour. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
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Personal
Notes: This sounds more complicated that it actually is. All of my guests salivate whilst they eat this dish!
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