Today's monitor featured a bunch of recipes from 1809. Robin and I had so much fun doing this -- and not only because of Felice's SHRUB.
2 pound salmon fillet
1/2 bottle dry white wine such as sauvignon blanc
1 small fennel bulb, roughly chopped
1small leek, white and light green parts, roughly chopped
3 scallions, sliced thinly
1/2 teaspoon kosher salt
8 black peppercorns
fennel fronds and sliced lemons for garnish
Nestle the salmon fillet into the bottom of a large heavy skillet. Surround with the chopped vegetables and peppercorns. Sprinkle with the salt. Pour the wine into the skillet and cover with two layers of foil, pressing around the edges to seal.
Bring skillet to a simmer, adjusting heat as necessary to maintain a slow simmer. DO NOT BOIL.
Fish is done when barely cooked through. Poke at it with a thin knife, and if nearly opaque, remove from heat.
Plate onto a large platter and garnish with the fennel fronds and the lemon slices. This would also be great cold, on top of some crisp lettuce dressed with lemon, olive oil and salt and pepper.
Here is the recipe for the shrimp sauce, which was great on tortilla chips!
½ cup mayonnaise
½ cup sour cream
3 tablespoons chili sauce
1 green onion, minced
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
4 dashes Tabasco sauce
1 cup cooked shrimp, roughly chopped
Mix everything but the shrimp together until well blended. Add shrimp and stir. Chill for 1 hour.