DSL is working, here is this week’s show. An Irish inspired Homage to the beginning of Spring/End of Winter–Pan Roasted Salmon on a bed of Bacon, Leeks, Mushrooms and Celeriac Mash. I also speak about a chicken epiphany I had along the Road to River Cottage.
Derry Brownfield Show–Tuesday’s Show
Music is Old Hag You’ve Killed Me by Culann’s Hounds
Recipe
Serves 4
- 4 6 ounce Salmon Filets
- 4 Medium Leeks, cleaned and sliced
- 6 ounces Bacon, chopped
- 8 ounces Mushrooms, sliced
- 1 cup heavy cream
- Bunch of Fresh Sorrel
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil
Celeriac Mash:
- Scant 2 pounds Potatoes
- 1/2 pint Milk, heated
- 1 Large Celeriac
Boil the potatoes and peel when done. Halfway through cooking the potatoes add the peeled, chopped celeriac. Mash with the hot milk. Keep Warm. Set aside.
Saute the bacon until browned. Add the leeks and a quarter cup of water. Cook over low heat 10 minutes or until the leeks are soft. Add the mushroom slices–saute them first if you wish. Heat a further 5 minutes. Add the heavy cream and simmer for 5 minutes more.
Chiffonade the Sorrel
Preheat the oven to 400 degrees F. Season the salmon with salt, pepper and oil. Sear, flesh side down in a hot pan. When browned turn over to skin side and place in hot oven. The salmon should take about 5 minutes or more, depending on thickness. Remove.
Place a dollop of mash on a plate. Top with the bacon, leek, mushroom cream. Reserve a bit of the sauce. Place the salmon, skin side up, on this. Top with some of the reserved sauce and the sorrel.
Technorati Tags: gastrocast, podchef, culinary podcast, food, cooking, salmon, river cottage, ireland, spring, chickens, derry brownfield
{ 2 comments… read them below or add one }
I am having trouble downloading this cast, With Itunes and from the site directly. Is it me or others having problems?
TIA
I’m on dialup right now, so I’ll have to check later. It might be that Libsyn (where I host my files) is having problems again. . . . Hang in there.