I miss my fishmonger. There’s that personal interaction; he knows who I am, what I like and what might tempt me. He is knowledgeable of and has more than a pecuniary interest in his products. He is funny and though I think that I miss the punch line in many of his jokes, I like that he tells them.
So different from the slam-bam, here’s your fish of the supermarket fish counters. I bought these salmon steaks at the Gebauer supermarket fish counter and God knows, because the counterman probably doesn’t, where they come from. Oh well, going home on Sunday :) Still, in all fairness, they looked and tasted fresh.
My recipes today come from Martha Stewart (salmon)http://www.marthastewart.com/336530/salmon-steaks-with-hoisin-glaze and Jamie Oliver (Jerusalem artichokes) http://www.jamieoliver.com/recipes/vegetarian-recipes/sauted-jerusalem-artichokes-with-garlic. I’ve always liked Martha Stewart; I don’t care if she went to prison, none of my business really. For decades, her “Entertaining” cookbook has been my bible for food presentation. I’ll have to find that book again and look at it for photo ideas. Still, Martha “don’t” know everything; I scattered some crushed garlic, ginger and shallots on the bottom of the pan after wiping it with a little sesame seed oil. And sorry Martha, I didn’t have any orange juice so I used mirin instead, but you go girl!
As for Jamie’s Jerusalem artichokes, they were fabulous! Such an earthy, beyond potato flavor. The bay leaves were brilliant!
However, next time I think I will pan roast them with the skin on, also I did adjust the cooking time a bit.
Mad Dog http://maddogtvdinners.wordpress.com/recommended a film called “Comme un Chef” with Jean Reno that I streamed today. It was hilarious and I think it might be interesting for other food bloggers. Thanks Dog!
Hoisin Glazed Salmon Steaks and Jerusalem Artichokes
3-4 salmon steaks
Salt and pepper
1 tbsp mirin
2 tbsp hoisin sauce
2 tsp honey
1 tsp sesame seed oil
3 garlic cloves, sliced
3 shallots, sliced
1 inch fresh ginger, sliced
4 large Jerusalem artichokes, peeled and cut into chunks
1 1/2 tbsp olive oil
2 bay leaves
2 cloves garlic, sliced
2 tbsp white wine vinegar
Salt and pepper
Season the salmon steaks with salt and pepper. Mix the hoisin sauce, mirin and honey together and brush onto the steaks. Oil a roasting pan with the sesame seed oil and scatter the garlic cloves, shallots and ginger inside. Place the salmon on top and set aside.
Brown the artichokes in the olive oil, add the bay leaves, garlic, vinegar, salt and pepper, cover and cook for about 10-15 minutes. Remove from the heat and set aside.
Broil or grill the steaks for 8 minutes, brush with more sauce, turn, and continue to broil for 5-8 minutes.
On high, reheat and crisp the artichokes and serve with the salmon.
Wine suggestion: Aligote