A Stack of Dishes

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Gail Watson

Roasted Salmon Rosettes with Pistachio Cruda

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Because it’s the simple little touches that can make all the difference. Tucking salmon into pretty little rosettes looks fiddly, but is really quite simple, and for so little effort, how lovely.

Cold Salmon is sliced into long thin strips and the rolled and tucked into little bundles. You could pin with a toothpick if you desire, but I find that they hold together just fine on their own.

I oiled them with a light olive oil and gave each rosette a healthy grind of pepper and splash of salt-Simplicity at it’s grandest.
The sauce is a sort of herby “cruda”, fresh chopped herbs tossed with lemon zest and pistachios. The result is a bright light sauce with a little crunch. Serve this sauce on top of just about any fish (including lobster or shrimp) or even a grilled lamb chop or chicken. It also takes to the addition of a chili or two, if you like that bit of bite.
The rosettes are also delightful served at room temp, making this a lovely presentation for a buffet or brunch party- a tray of pretty pink blossoms.
Salmon Rosettes with Pistachio Cruda
serves 6-8 depending on size of rosettes
(sauce adapted from Gourmet March 2005)
 
2# fresh Salmon filet, from mid section
 
1 bunch flat leaf parsley, leaves and stems, chopped
4T chopped fresh mint
1 small clove garlic
.5 c shelled unsalted pistachios
1 lemon, zested and juiced
.5 c fruity olive oil
S & P
 
 
If your fish monger hasn’t done it for you, remove the skin from the salmon.
 
With a thin bladed knife, cut .25″ (or thinner) strips of salmon. The colder the salmon the easier this will be. Consider popping the fish into the freezer for a few minutes if it helps.
 
Starting at one end of a salmon strip, fold it over to make the center “bud”. If you can’t do this- let it go, it’s just a nice added touch.  Then wrap the strips of salmon around the center, overlapping the way rose petal do. I used 2 per rosette, but you can improvise here to make your flowers look good.
 
Place on oiled baking pan and sprinkle with a light olive oil, a healthy grind of black pepper and a sprinkling of salt. Roast in a 350˚ oven for ~ 12 mins
 
 
Rough chop the parsley and mint and place into a medium sized bowl.
 
Rough chop the pistachios and toss in on top of herbs.
 
Smash and finely mince garlic and add into bowl, along with lemon zest and juice. Stir in olive oil and season with salt and pepper.
 
It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil. I’ve made this as far ahead as a day and it was divine.
 
 

Lemony Celery Salad With Torn Black Olives Over Feta

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Such a simple salad with simple ingredients that are better than the sum of it’s parts. I first made this salad one late Spring for a friend on a lazy Sunday afternoon. It was a superbly warm day, much like what we had yesterday here in NYC.

A cool Chardonnay was poured and a crusty baguette was served on the side while soft classical music played as the afternoon eased on.

Celery has such a bright clean fresh taste, but so hard to take solely on it’s own. The radishes not only offer a twinkle of color, but also a nice sharp snap to this salad. Soft fresh feta offers some heft and the lemony vinaigrette just mellows it all out. I love the black olives- an intense punch of color and a nice note of earthiness.

This would also be great along pate, or a lobster salad.

Can you tell I am itching for warmer, sunnier days?

Lemony Celery Salad with Vinaigrette
serves 4
 
4 stalk of celery with the leaves
4 radishes
4 oz block of fresh feta cheese
black olives of your liking
 
1 lemon zested and juiced
.5 clove garlic, finely minced
.25 t dijon mustard
~.5c fruity olive oil
S & P
 
Slice the feta into 4 equal pieces and place each one on a plate.
 
Either by hand or mandolin, finely slice radishes and celery, reserving the leaves. Set aside.
 
In separate bowl combine lemon zest and juice, garlic, mustard and a pinch of salt and pepper. The feta and olives have plenty of salt, so go lightly here.
 
Whisk together while slowly dribbling in olive oil until emulsified. Taste as you go for balance- either adding or eliminating olive oil as needed.
 
Toss celery and radishes with dressing and spoon over the feta.
 
Tear olives while removing the pits and toss over the salad.
 
Enjoy! Here’s to warmer days ahead!

 

Tomato Zucchini Clafoutis: La Tartine Gourmande

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It didn’t take long to create a reason to cook from Bea Peltre’s gorgeous new cookbook La Tartine Gourmande. I make no claims, nor wouldn’t dare, to think that I could make such beauty and deliciousness- but man was it great trying!

Her recipes are all so simply beautiful and approachable and the photos so simply beautiful. Bea has such an ease and grace towards her cooking and life. She talks about first making food for the eyes, and does she ever. I get excited about a lot of things, but her book had me tripping over myself to get into the kitchen. I HAD to taste!

My dear Lauren stopped over for lunch yesterday and as I promised, she was first served the crackers I made, and then this. I’ve only known clafoutis to be a fruited dessert, so this was an intriguing departure. Lighter than a quiche but similar in character, perfect for an easy girly get together. I pulled together the dish in the morning, and while it was baking I tidied up and showered so we could sit and relax.
I served it with a sprinkling of crumbled goat cheese on top and a side salad of shaved fennel, endive and red onion. We two ladies lunched at my little table by the window and girl talked until the afternoon turned to early evening.
Sorry all, I will NOT be posting the recipe. If you don’t already own the book then you should. Go buy it. Now.
Glass raised to Bea and welcome to a cookbook destined to be splattered and stained.