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This was a return visit for Kathie Lee as we worked together last year as well. The evening also showcased the renowned shoe designer Paul Mayer. Kathie was promoting her Giftt Wines from Monterey, CA and I was preparing a cured salmon dish to pare with her delicious Chardonnay.
It's not always easy to share the spotlight with someone as special as Kathie Lee but I can tell you that she is so gracious and accommodating that I was excited and honored to be there. The wines were delicious and the paring with the salmon worked beautifully so I have included the recipe here.
Fennel and Orange Cured Salmon (Recipe Courtesy of Peter X. Kelly, Xaviars Restaurants)
Ingredients
- 1 side salmon cut in half widthwise (2 to 3 lbs.)
- 1/2 cup kosher salt
- 1/2 cup sugar
- 4 tblsp. cracked coriander seed
- 2 tblsp. cracked black pepper
- 1 fennel bulb sliced paper thin
- 1 orange sliced paper thin into rounds
- 1-2 tblsps crème fraiche
Method
- Filet salmon and remove pin bones.
- Lay the two sides of salmon out, skin side down.
- Combine salt, sugar, coriander and black pepper and sprinkle generously over salmon.
- Lay fennel and orange over salmon.
- Lay one side of salmon over the other to form a sandwich pressing lightly, skin side out.
- Wrap firmly in plastic wrap and and place on platter or tray.
- Put a solid weight perhaps a brick wrapped in foil on top of wrapped salmon.
- Refrigerate three to four days.
- Unwrap separate sides and slice thinly.
- Roll up and top with a dab of crème fraiche.
(Thanks to StacyKnows.com for her photos of the event.)
This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.
Next Week: "Bill Murray"
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