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French Fridays with Dorie: Salmon and Potatoes in a Jar
I have a new favorite recipe from Around My French Table (AMFT). I know that this week’s recipe for French Fridays with Dorie, Salmon and Potatoes in a Jar, won’t be for everyone . The salmon falls somewhere between lox and sushi. However, I have no qualms about eating uncooked fish, so when I saw this on the schedule, I was excited.
Howard has made gravlax several times before, but this was the first time I was in charge of something similar. For this one, the freshest ingredients are definitely key. We picked up fresh salmon and my potatoes (which I adore) at a local Farmers Market.
The first step was to cure the salmon in a salt and sugar mixture overnight. This cure draws out liquid out of the fish. It’s interesting to me how the texture of the fish changes to something denser and a little more opaque.
Though this recipe was called Salmon and Potatoes in a Jar, the salmon and potatoes each got their own separate jar. In each jar, the main ingredient was layered with spices, sprigs of thyme, and sliced carrots and onions. Finally, each jar is filled with olive oil. The potato jar also got a dose of vinegar. Into the refrigerator go the jars for overnight.
At this point, I fell in love with this recipe on looks alone. The filled jars were GORGEOUS! The contents looked really special. In fact, crazy as it sounds, I’m now thinking that when I make visually interesting salads, I should store them in jars instead of plastic containers. My pantry is a colorful of array of food stored in jars, and I love its look. The inside of my fridge could be a work of art, too!
I brought the jars to the table accompanied by a green salad and sliced tomatoes – a very light and summery dinner. I also served a sliced baguette to soak up the oil that didn’t drain off.
You can’t judge a book by its cover, but the taste of this dish lived up to its looks. The aromatics had started to permeate the oil that clung to the fish and potatoes when they were spooned out of the jar. I especially liked the flavor of the coriander seeds.
Thoughts for next time? Howard thought the fish would have been more appealing in bite-sized chunks instead of the large pieces. I can see that. We also mused about what other kinds of fish could be prepared this way. While I liked the thyme, to me, salmon cries out for dill, so I would substitute dill sprigs the next time. I also think it would be interesting to combine the salmon and potatoes together in one jar.
Salmon and Potatoes in a Jar is definitely one of the top contenders from “My Favorite Recipe from AMFT”. This isn’t something I would make often, but it will definitely make future appearances at my house.
If you want to see what other bloggers thought about this week’s recipe, check out their links at French Fridays with Dorie. We don’t post the recipes, but you won’t be sorry if you add Dorie Greenspan’s Around My French Table to your cookbook shelf. Maybe you’ll even be inspired to join us yourself!
We’re on the way to the Jersey Shore to visit my in-laws. Bella (the dog) has never seen the ocean or sand before, so this will be interesting. I wonder what she’ll think of a walk on the beach.
French Fridays with Dorie: Salmon and Tomatoes en Papillote
Where does the time go? Already, it’s French Friday again. This week, I’ve returned from my trip to D.C., and I’m back in my own kitchen making Salmon and Tomatoes en Papillote.
I’m starting to realize that one of the great things about this cookbook we’re cooking our way through is that so many of the recipes are more about the techniques than the exact ingredients. This recipe, like many others we’ve already made, is a springboard for a myriad of future combinations.
For Salmon and Tomatoes en Papillote, each fish fillet is oven-steamed in its own foil packet along with a handful of seared grape tomatoes, herbs, and lemon. After a short bake in a very hot oven, dinner is ready. It’s fast enough for a weeknight dinner, but elegant enough to serve to company. I served the fish with couscous, the fastest side dish I know.
Because the fish was wrapped up tight in its little packet, I was worried about the cooking time. I went with 12 minutes for 4 ounce fillets. No need to worry, as the fish was perfect. It was just slightly undercooked when I checked one, but, by the time I transferred the fish to plates and got them onto the table, the fish was cooked through the way I like it.
This could be done with any thick fillets, any variety of herbs, and other quick-cooking vegetables. You can always find grape tomatoes at the supermarket, but the vegetables could change with the seasons as well. Harder vegetables would definitely require a little precook so they are done at the same time as the fish.
My basil plants are a little slow to get going this summer, but I have many other herb plants that are going full force, so I used lemon balm leaves instead. My choice complemented the lemon slices, juice, and zest in the packet. I used sprigs of thyme on top.
You could serve the packet right on the plate and let your eaters open up the surprise inside for themselves. I decided it would be prettier to move the contents to the plate.
I ended up making four fillets, two for dinner and two for leftovers. Leftovers weren’t as good. The extra reheat, though brief, was enough to overcook the fish. Better to make this one just in time to serve.
Knowing the other Doristas, there are going to be some great variations to make note of for the next time I make this for dinner, and there will definitely be a next time. This recipe is a winner! Check out other blogger’ links at French Fridays with Dorie.
We don’t post the French Friday recipes, but you can find it on page 302 of Dorie Greenspan’s Around My French Table. This book is filled with so many recipes you’ll want to add to your repertoire. Check it out at the library, or buy your own copy. You won’t be disappointed.
Next week, we’re making a Cold Berry-Melon Soup. This one takes me completely out of my comfort zone, and I know it won’t fly with the other half of my household. Melon is for breakfast, not soup, so, I’ll stay open-minded and see how it works out for me. Until next Friday, have a great week.
A Plateful of Happiness 