Apr 11, 2008 10:13 am US/Eastern
Marathon Dinner #2
Chef Peter Eco of Stix and 33 Restaurant and Lounge
Slow Roasted Salmon and Orange Braised Endive with Lentils
Ingredients:
1 piece of Salmon – approximately 4 to 6 ounces
1 Tsp. Olive Oil
1 Bay Leaf or Kaffir Lime Leaf
As needed – Salt and Pepper
2 Belgian Endive – quartered lengthwise
½ cup fresh Orange Juice
½ Tsp. Honey
1 piece Star Anise (optional)
Technique:
- Preheat oven to 250F.
- Brush salmon on all sides with olive oil, season with salt & pepper and place bay leaf flat on top.
- Roast for 9 to 12 minutes depending on desired doneness.
- Meanwhile…
- Combine endive, orange juice, honey and star anise in a sauté pan.
- Cook over medium heat, stirring occasionally, until liquid has thickened slightly and endive is glazed. Remove and discard star anise.
Lentil Ingredients:
1 Tbl. plus 1 Tsp. Olive Oil
1 sprig fresh Thyme
3/4 cup Lentils (Lentilles de Puy)
1 medium Carrot – chop finely
1 stalk Celery – chop finely
1 Shallot – chop finely
1 clove Garlic – peeled and chopped finely
1 Tbl. fresh Italian Parsley – coarsely chopped
1 slice Turkey Bacon – finely chopped
Technique:
- Cook the lentils in boiling salted water for about 15 minutes. Drain and season with salt and pepper.
- Heat 1 Tsp. oil in a saucepan and add bacon. Saute one minute.
- Add the vegetables, thyme and parsley.
- Sauté until lightly browned, 5 to 7 minutes.
- Add the lentils and olive oil,
- Toss to combine.
To Serve:
- Place lentils on plate, then endive, then salmon.
- Drizzle a little of the endive juice on the salmon as a sauce.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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