-GRILLED VEGETABLES-
4 Long green onions
2 Italian tomatoes; cut in
-half
4 sl Red onions; 1″ thick
4 sl Eggplant; 1″ thick
4 sl Zucchini; 1″ thick
4 sl Yellow squash; 1″ thick
1 Red pepper cut into fourths
1 Yellow pepper cut into
-fourths
1/4 c Olive oil
Essence
-SALMON CAKES-
1 c Mashed potatoes
2 c Flaked smoked salmon; about
-1 pound
2 tb Minced shallots
2 ts Minced garlic
3 ts Capers
1 tb Dijon mustard
1 tb Chopped fresh parsley
4 ts Essence
One lemon ; Juice of
Salt and pepper
1 Egg; beaten
1 tb Heavy cream
1 c Bread crumbs
1/2 c Flour
1 Egg; beaten, plus 2
-tablespoons milk
Olive oil for frying
1/2 c Sizzled leeks
Essence
LEMON DILL SAUCE
1/2 c Minced shallots
1 ts Minced garlic
1/2 c Dry white wine
One lemon ; Juice of
1/4 c Chopped fresh dill
1 ts Dijon mustard
1/2 c Heavy cream
5 tb Unsalted butter; cubed
Salt and pepper
ESSENCE OF EMERIL SHOW #EE2320
Preheat the gill. Season the vegetables with the olive oil and Essence.
Place on the grill and cook for 1 to 2 minutes on each side. Remove from
the grill. Julienne the eggplant, zucchini, squash and peppers. Separate
the onions into rings. Leave the green onions and tomatoes whole. Season
the vegetables with salt and pepper. Set aside.
For the smoked salmon cakes: In a food processor, combine the potatoes,
salmon, shallots, garlic, capers, Dijon, parsley, 1 to 2 teaspoons of
Essence, lemon juice, salt and pepper, egg, cream, and 1/2 cup bread
crumbs. Process for 20 seconds. Shape the mixture into 8 (1/4 cup per cake)
cakes. Season the flour with 1 teaspoon of Essence and the bread crumbs
with the remaining Essence. Dredge the cakes in the flour. Dip into the egg
wash, removing any excess liquid. Dredge each cake in the seasoned bread
crumbs. In a large pan, heat the oil. When the oil is smoking hot, fry each
cake on each side for 2 to 3 minutes or until golden, remove from the oil
and drain on a paper-lined plate. Transfer to a serving plate and top with
lemon dill sauce. Yield: 4 servings
LEMON DILL SAUCE: In a sauce pan, combine the shallots, garlic, wine, and
lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3
minutes. Whisk in the mustard and cream, continue to cook for 2 minutes.
Whisk in the butter a cube at a time, until all the butter is incorporated.
Season with salt and pepper. Place the grilled vegetables on the platter.
Lay the cakes directly on top of the vegetables. Drizzle the sauce over the
cakes. Garnish with the sizzled leeks and Essence.
Yields
1 Servings