I’ve made so much food the past two days that I will probably just eat peanut butter and saltines for Easter but I’ve probably had the best pre-Easter celebration ever. I fried up some salmon and glazed it with a blackberry-ginger demi-glace. Then I made some gougères, which are essentially just pâte à choux or puff pastry mixed with gruyère cheese and spices. To finish, I roasted some panko-parmesan tossed asparagus in the oven. A lot of work but super tasty!
- 1/2 C Milk
- 1/2 C Water
- 1 Stick Unsalted Butter
- 1 t Sugar
- 1/4 t Salt
- 130g (1 Cup) Bread Flour
- 3-5 Large Eggs
- 1 C (3.5oz) Gruyère Cheese
- Freshly Ground Pepper
- Freshly Ground Nutmeg
- In a large pot combine the milk, water, butter and sugar.
- Bring to a boil (over med-high heat) and then add in all the flour.
- Vigorously stir with a wooden spoon until a firm ball of dough forms. The dough will pull away from the sides and become one big mass. A thin film should begin to form on the bottom of the pan. This means you’re done!
- Mix on low in you mixer with the paddle attachment for several minutes (or do it by hand). You just want to allow excess steam, moisture and heat to dissipate.
- Now add one egg to your batter and continue mixing until it the egg fully incorporates and it looks like dough again.
- Repeat this process of adding one egg at a time. It may only take 3 eggs but it might take 5 depending on the ambient humidity and the gluten content of your flour. How do you know when to stop adding eggs? Your batter will be viscous but not runny. It should be somewhere between cake and cookie batter – when you lift up a big glob it should slowly droop off your spatula. You should be able to pipe it out and when you do it should hold its shape.
- Add in your cheese. Season with pepper and nutmeg, to taste.
- Preheat your oven to 400 degrees Fahrenheit.
- Using a pastry bag, pipe out small, slightly stacked, circles of batter (1 inch apart) onto a Silpat/Parchment Paper lined baking sheet.
- Bake for 22 minutes (at 400°F). When they are puffed and golden brown, they’re done!
- 1 C Panko
- 1/2 C Parmigiano-Reggiano, grated
- 1 lb Asparagus, bottoms trimmed off
- 1/2 C All-Purpose Flour
- 2 Large Eggs, beaten
- Salt and pepper, to taste
- Preheat oven to 425°F. Lightly oil a baking sheet or use a Silpat.
- Combine panko and parmesan in dish. Season with salt and pepper.
- In two separate dishes, put in flour and beaten eggs.
- Dregde asparagus in flour, then eggs and lastly, panko mixture.
- Place on baking sheet and cook for 10-12 minutes in the oven, or until the panko is golden brown.
Blackberry Glazed Salmon
- 1 C Water
- 12oz Blackberries
- 3-4 Thinly Sliced Pieces of Ginger
- Juice of 1/2 a Lemon
- 4 Salmon Fillets (8oz ea.)
- Salt and pepper
- Couple Tablespoons of Vegetable Oil
- All-Purpose Flour
- In a suacepan over medium heat, combine water, blackberries, ginger and lemon juice.
- Bring to boil then reduce to a simmer and cook for 5 minutes.
- Pour into a strainer and smash the blackberries with a spoon to release all their juices. Set aside pulp for icecream or something.
- Pour liquid back into saucepan. Bring to a boil.
- Lower heat to a simmer and reduce sauce for 20-30 minutes, stirring occasionally.
- Wash your salmon fillets under cold water and then pat dry with paper towels.
- Dredge in flour.
- Heat up a couple tablespoons of high smoke point oil over med-high heat.
- Fry for several minutes on each side until cooked through (internal temp of 140°F).
- Glaze with blackberry-ginger sauce.