KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
KOSHER FISH RECIPES
Salmon Slowly-Roasted with Parsley-Garlic
Sauce on a Bed of Mashed Potatoes (Dairy)
YIELDS: 4 servings.
- Kosher or sea salt
- 1 cup tightly packed whole fresh flat-leaf
(Italian) parsley leaves, plus 2 tablespoons minced fresh parsley
- 3 large russet potatoes (about 2 pounds
total), peeled and quartered
- 4 salmon fillets (about 6 ounces each), skin
and pin bones removed
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1 cup (2 sticks) unsalted butter, divided
- 2/3 cup milk, warmed
- Freshly ground black pepper, to taste
- 1 teaspoon minced garlic
**check for infestation
- Fill a 2-quart saucepan two-thirds full of
water and bring to a boil over high heat.
- Add 1 teaspoon salt to the boiling water,
then add 1 cup whole parsley leaves.
- Cook just until tender and bright green, for
about 1 1/2 minutes.
- Drain the parsley, using a sieve.
- Run cold water over the parsley until it is
cool, then squeeze it to remove the excess water.
- Place in a blender, add 3 tablespoons water
and blend until pureed.
- Transfer to a small bowl and set aside.
- Place the potatoes in a large saucepan and
cover with cold water.
- Partially cover the pot and bring to a boil
over high heat.
- Add 1 teaspoon salt and reduce the heat so
the water boils gently.
- Cook until the potatoes are tender when
pierced with a knife, for 12-15 minutes.
- Meanwhile, heat the oven to 250 degrees F .
- Arrange the salmon on a rimmed baking sheet
lined with parchment paper.
- Rub each fillet with olive oil and sprinkle
lightly with a little salt and cayenne pepper.
- Set aside.
- Melt 1/2 cup (1 stick) butter in a small
- Set aside and keep warm.
- When the potatoes are tender, place the
salmon in the oven to bake and set a timer for 20 minutes.
- Drain the potatoes into a colander.
- Using a ricer or potato masher, mash the
- Stir the melted butter into the potatoes and
then gradually add the milk.
- Beat until smooth and creamy, adding salt and
pepper to taste.
- Cover and keep warm.
- While the salmon bakes, bring 1/4 cup water
to a boil in the sauté pan you used to melt the butter.
- Reduce the heat to low.
- Cut the remaining 1/2 cup butter into 4
pieces, and, using a whisk, stir the butter into the water a chunk
at a time.
- Stir in 2 tablespoons parsley puree, the
garlic, 1/4 teaspoon salt and a couple grinds of pepper.
- Taste and adjust the seasoning.
- Set aside and keep warm.
- Check the salmon. It is done when the fat
between the layers begins to turn whitish and opaque and the fish
- An instant-read thermometer inserted in the
center should register 125-130 degrees F.
- When salmon is cooked gently at such a low
temperature, the fish looks underdone, because the color is so
beautifully pink and vivid, but it is fully cooked.
SERVING: place a portion of
mashed potatoes in the center of warm dinner plates or shallow pasta
bowls. Top with a piece of salmon and drizzle some of the sauce around
each plate. Garnish with a little minced parsley and serve immediately.
Alan Ira Silver
KOSHER DELIGHT MAGAZINE