| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
md |
Bulb fresh fennel |
| 1 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
|
Ruby red grapefruit; peeled and cut into |
|
|
; segments |
| 1/2 |
c |
Sugar |
| 2 |
c |
Baby arugula; washed and patted |
|
|
; dry (packed) |
|
|
Drizzle of extra virgin olive oil |
| 1 |
|
Recipe Vodka and Citrus Cured Salmon |
| 1 |
|
Recipe Blood Orange Gastrique; recipe follows |
| 1 |
tb |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees.
Cut the fennel in half and remove the core. In a small mixing bowl,
toss the fennel with the oil, salt and pepper. Place in a small
roasting pan and roast until golden brown, about 1 to 1 1/2 hours.
Remove and cool. Using a sharp knife, thinly slice the fennel.
Pat the grapefruit dry with paper towels. In a shallow dish, toss the
grapefruit with the sugar. Heat a large saute pan over medium heat.
Add the grapefruit and cook until the grapefruit is caramelized,
about 2 minutes on each side. Remove from the pan and set aside. In a
mixing bowl, toss the arugula and fennel with a drizzle of extra
virgin olive oil. Season with salt and pepper. Add the caramelized
grapefruit and toss well. Fan out the cured salmon in the center of
each plate. Mound some of the salad in the center of each plate of
salmon. Drizzle the gastrique over the entire plate. Garnish with
parsley.
Yield: 8 servings
Recipe Courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC18
Converted by MM_Buster v2.0l.
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