Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Oven Roasted Salmon coated with Pumpkinseeds on Sauteed Apples, Calvados Butter Sauce
[a dish featuring the salmon of wisdom, the apples of the Goddess, and the seeds of the solar pumpkin... what kind of spell suggests itself? Think about it--vw]
1-1/2 pounds salmon filet cut into four portions, 6 oz. each
8 oz. raw pumpkin seeds
2 Granny Smith or Pippin apples
pinch of nutmeg and cinnamon
4 large shallots
1 sprig fresh thyme
1 bay leaf
6 black peppercorns
1-1/4 cup Calvados (apple brandy)
1 cup dry white wine
1/4 cup heavy cream
8 oz. chilled unsalted butter cut into cubes
salt and ground white pepper to taste
1/4 cup peanut oil
Toast the pumpkin seeds in a 350 degree oven for about 10 to 15 minutes. When cool, coarsely chop in a food processor and set aside.
Peel, quarter and core the apples. Slice the quarters across to make 1/8 inch thick pieces. Melt two ounces of butter in a heavy skillet. When foaming add the apples and saute for 4 -5 minutes with the nutmeg, cinnamon and 1/4 cup of the Calvados. The apples should be cooked but still crisp. Set aside until ready to serve.
To make the sauce:
Slice the shallots and cook gently with a little butter in a heavy one or two quart sauce pan until they turn translucent. Add the thyme, bay leaf, peppercorns, Calvados and the white wine. Bring to a boil and reduce at high heat until only 3 or 4 tablespoons of liquid remain. Add the cream to the pan. When the cream comes to a boil turn the heat down to medium and begin adding the cold butter, one or two pieces at a time, stirring constantly with a wire whisk. When all the butter has been incorporated into the sauce remove from the heat and season to taste with salt and pepper. Strain into a metal container and keep warm until ready to serve.
To assemble the dish:
Preheat oven to 400 degrees.
Coat the salmon filets with the chopped pumpkin seeds, pressing them into the salmon so that they will adhere to the filets. Heat one or two large skillets with oven proof handles over moderately high flame. Choose pans large enough so that the salmon is not crowded in the pan. When the pans are hot add the peanut oil and then the salmon. Cook on one side for 2 to 3 minutes until the pumpkin seeds are lightly browned. Turn the salmon over and put the pans into the preheated oven. Cook for 8 to 10 minutes depending on the thickness of the filets. The salmon is done when the filets are just pink in the middle.
While the salmon is cooking, gently warm the cooked apples in either a skillet or microwave oven. Make a small bed of the apples on four warm plates. When the salmon is done, place a filet on each bed of apples and surround with the sauce. Garnish with rice and vegetable of your choice.
Serves 4.
The Chef