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Current Food "Sketches"
Friday, October 22 2004
Salmon, Quail Egg and Preserved Lemon Rillette
- Caviar
- Boiled Quail Eggs (whole)
- Croustini, Croustade (toast points)
- Herb Oil (chive)
- Water Cress (dressed in a light vinaigrette)
- The Rillette
Poached Salmon
Smoked Salmon(Lox, Julienne)
Preserved Lemon(chopped)
Quail Eggs (boiled, sliced)
Aioli
Dijon
Bermuda Onion (brunoise)
Capers (chopped)
Herbs Fine' (chopped)
Lemon Juice, White Wine
Seasoning (fresh ground pepper/flake salt)
I would poach the Salmon with a blond mirpoix, in wine, a bit of lemon juice and fume'....
Then essentially make a "fish salad" of it with the other ingredients listed
with "Rillette."
I would plate the Rillette in canelles around a bed of dressed watercress and the "toast
points." The Plate would be dressed with a few whole quail eggs, herb oil, caviar, chopped
preserved lemon and fine' herbs.
I think this would be good with some thin sliced jambon... cured ham as well in the stead of
the quail eggs or caviar.
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