Eggs on Potatoes
Jonathan Reynolds, Cyrus Todiwala
5 ratings with an average rating of 4 out of 5 stars
5
35 minutes
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Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1¾ cups water.
Pour ½ inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another ½ inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by ½ inch. Refrigerate at least 4 hours, or up to 1 day.
About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.
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