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Wood Grilled King Salmon with Harisa Spiced Grilled Tomato Coulis and Fried Fennel from Tierra Sur Restaurant
Posted By elizabeth On May 2, 2010 @ 1:48 am In Restaurant | No Comments
1 lb of King salmon filet cut into 3” squares
2 tablespoons olive oil
Sea salt pinch per piece
Cracked black pepper couple of turns per piece
Cracked fennel seed 1 pinch per piece (optional)
Season the meat side of your filets with the salt, pepper and fennel seed. Brush the skin side with the olive oil and place onto a hot grill. Make sure grill is hot before putting fish on otherwise it will stick. Grill for 2 minutes and lift with a spatula. While keeping it on its skin side reposition filet by turning it 45 degrees and placing it back on its skin side to cook an additional 2 minutes. Once the grill markings are made and the skin is crispy flip filet over and cook until desired temperature.
6 Roma tomatoes cored and scored on bottom
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons harisa ( store bought or from recipe below)
Sea salt to taste
Place the scored tomatoes on to the hot grill and turn while cooking. Grill until charred on all sides and tomatoes become supple. Peal tomatoes and place inside a blender along with the olive oil, vinegar and harisa. Adjust the seasoning with sea salt. Send mixture through a sieve to remove seeds and pulp. You may prepare this a day or two in advance and keep refrigerated.
2 small to medium size bulbs of fennel cleaned and quartered
½ cup cake flour
1 cup soda water
Fryer or pot with 2 inches of canola oil or other vegetable fry oil
½ cup mayonnaise
3 cloves of garlic made into paste with a mortar and pestle
Juice from 1 half of a lemon
In a mixing bowl place flour and whisk in soda water. Fryer oil should be at 350 to 360º F. With a tongs dip fennel into batter and place into fryer. Fennel is mostly water and you will only need to cook until the batter is golden brown approximately 3 minutes. Place on paper towels to drain excess fat and sprinkle with sea salt. In a separate bowl combine mayonnaise, the garlic and the lemon juice.
Tierra Sur Harisa
1 lb of Guajillo chilies un-toasted, re-hydrated, deseeded (reserve the water)
3 charred poblano chilies
15 garlic cloves
4 tablespoons toasted coriander ground.
4 tablespoons toasted cumin ground.
1 ½ tablespoons caraway seed ground.
Sea Salt to taste
In Blender add Pure olive oil and some pepper liquid if you need to thin a bit. Paste should be thick.
Place 3 ounces coulis on bottom of plate put one piece of fennel down and the filet of fish leaned up against it. Place one more piece of fennel to the side leaned against filet and put a couple of teaspoons worth of the mayonnaise over the fennel.
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