The Slow Mediterranean Kitchen: Seafood
- JoanN Jan 1, 2008 06:56 AM
January 2008 Cookbook of the Month, The Slow Mediterranean Kitchen by Paula Wolfert.
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Salmon Fillet Poached in Olive Oil, p. 121
I made this a couple times over the summer. The first time I used a thick center-cut filet (farm-raised) and it came out perfect. The second time was for a dinner party and I used wild sockeye salmon, but the fillet was too thin. This is from a post at that time:
She mentions that it can't really overcook, but somehow I managed it, and totally ruined such a nice piece of fish - it came out bland and without the velvety interior the thicker piece of fish had. I will definitely make it again, though using the right cut next time. I used a thermometer, but it was still tricky to keep the temperature nice and low. I added more oil to completely submerge it, and poached in a small oval Le Creuset.
The recipe calls for heating olive oil with garlic and thyme, and then poaching a one-pound center-cut salmon fillet at 145 degrees for about 12 minutes. She suggests serving it with the rhubarb, cucumber, and mint salad on p. 122.
Link to earlier discussion including recipe:
Tips, recipes for olive oil-poached salmon?
Tunisian Poached Fish with Olives, Preserved Lemons and Capers
I made this last year but thought I would chime in as I liked it so much. I used fluke, which was fresh from the farmers' market instead of halibut, Pomi chopped tomatoes instead of fresh tomatoes since it was winter, pearl onions instead of baby red onions (what are baby red onions?), and omitted the celery leaves. The sauce wasn't as thin as Paula Wolfert says it will be, but it was delicious, rich, and warm, and the fish, following her directions, ended up perfectly cooked. I had a lot of leftover sauce, and I ended up heating it up with fried eggs for breakfast the next morning.
Raw Rhubarb, Cucumber, and Mint Salad - p. 122
This salad is meant to go with the salmon recipe Rubee discusses at the top of this thread (4 years ago). I was looking for something different to do with rhubarb and this recipe fit the bill. Thinly sliced rhubarb and cucumber are tossed with coarse salt, let to stand, rinsed and drained. They're then mixed with arugula, drizzled with lemon juice, and topped with shredded mint. I ended up using pea spouts in place of the arugula because that's what our CSA box gave us. I'm sure the added peppery flavor would work even better with it, but as it was, it made a very refreshing, tart salad.