Apr 8, 2008 1:41 pm US/Pacific
Smoked Salmon Napoleon With Arugula Cream
Check out this salmon recipe from chef Dominique Besson.
INGREDIENTS:
3 large russet potatoes
16 oz pre sliced smoked salmon
8 oz of fresh arugula
1 lime
½ pint of cream
1 stick of butter
1 bunch of chive
Salt, Pepper
DIRECTIONS:Cooking the potato slices 1) Preheat the oven @ 375 degrees
2) Peel and wash the potatoes.
3) Cut the potatoes in rounds of about 1/8 of an inch thick, rinse them in water and pat dry the slices thoroughly, season with salt and pepper.
4) Melt the butter in a small pot. (olive oil could replace butter)
5) Preheat an oven safe fry pan with a little butter and start to fry the potato slices at medium heat, and baste, with a brush, the exposed side of the potato with butter. When the side down is getting golden brown flip them over and finish in the oven.
Preparing the arugula cream 1) Wash and dry the arugula, and blanch it for 5 seconds in boiling water, drain, cool and dry, and put the arugula in the blender.
2) Bring the cream to a boil, and pour it over the arugula.
3) Carefully start to blend the cream and the arugula together, add salt pepper and lime juice.
Plating the dish In lukewarm plates pour the arugula cream in the bottom, alternate the potato slices and the smoked salmon to 2 or 3 layers, and finish with few strands of chives.
