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Monday, March 30, 2009

Restaurant Recipe Finds : Provençal Salmon with Sauce Pistou

Spago (Caesars Palace) on Urbanspoon
In a previous post of mine, I elaborated on a condiment pistou which is a French name for our American “pesto”. I was in Las Vegas but missed Spago . Wolfgang Puck's place is popular. Regarding the pesto, I either make my own, or buy a cheese basil one at Costco (Kansas City) or other places. This recipe is from Wolfgang Puck’s repetoire and restaurants. I have not made it but I will.

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3500 Las Vegas Blvd. S., Las Vegas, NV 89109

Provençal Salmon with Sauce Pistou

Wolfgang Puck's Spago has this simple recipe with high quality ingredients. Ripe tomatoes and a very good olive oil are important for the sauce, while poaching the salmon highlights the quality of the fish.The pistou is a french version of pesto condiment.


Any Occasion
Sauce Pistou
• 1 C. extra virgin olive oil
• 2 Tbsp. sherry wine vinegar
• 1 bunch(es) fresh basil leaves, chopped
• 3 shallots, minced
• 4 ripe tomatoes, peeled, seeded, and finely diced
• 1/2 lemon, zest of
• 1 Tbsp. minced fresh chives
• 1 Tbsp. minced fresh tarragon
• (to taste) salt and fresh ground black pepper
• (to taste) cayenne pepper
In a nonreactive bowl combine all ingredients, seasoning to taste with salt, pepper, and cayenne. Cover with plastic wrap and leave to marinate at room temperature overnight.
The Sauce Pistou should be prepared the night before you will prepare the salmon.

Provençal Salmon
• 2 carrots, peeled
• 1 leek, white part only, thoroughly washed
• 2 stalks celery, strings removed
• 2 qt. court bouillon (see recipe)
• 2 lb. Chinook or King salmon filets
• 1 recipe Sauce Pistou (see recipe)
Cut the carrots, leek, and celery into julienne strips. Into a small saucepan, strain 1 cup of the Court Bouillon. Bring to a boil over medium-high heat, add the julienne vegetables, and cook until they are tender but still crisp, 2 to 3 minutes. Drain the vegetables and reserve them.
In a large saucepan, bring the remaining Court Bouillon to a boil over high heat. Meanwhile, cut the salmon into individual serving-sized pieces, and wrap each piece in aluminum foil. Reduce the heat to a simmer, place the salmon packages in the Court Bouillon, and poach them for about 5 minutes. To check the salmon for doneness, remove one package from the liquid with a slotted spoon or spatula and carefully unwrap it. The center of the fillet should still be slightly pink.

To serve, divide the julienne of vegetables among serving plates. Arrange a salmon fillet on top of the vegetables on each plate and spoon a tablespoon of the sauce pistou (see recipe) on each fillet. Pass the remaining sauce for guests to add to taste.

Court Bouillon
• 2 medium carrots
• 2 stalks celery
• 1 leek, thoroughly washed
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 qt. water
• 2 C. dry white wine
Slice the carrots, celery, and leek into ?-inch pieces. Put them in a saucepan. Add the remaining ingredients and bring to a boil. Continue boiling for 20 minutes, until the liquid is flavorful.

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