It's the season of feasting and with Thanksgiving round the corner it's time we show the spirit of gratitude with some delectable food on our plates.
It’s the season of Thanksgiving! A day that is about celebrating the harvest and blessings of the year gone by. It’s said that Americans generally believe that Thanksgiving was designed around the 1621 harvest feast that was shared by the English colonists of Plymouth and the Wampanoag people. This legendary American holiday is a symbol and showcases traditional fare where the Thanksgiving meal includes turkey, bread stuffing, potatoes, cranberries, and pumpkin pie.
For around two centuries this day was celebrated by individual colonies and states and only in 1863 it was that President Abraham Lincoln announced that Thanksgiving Day to be held on the last Thursday of November, which was later moved up a week by Franklin D Roosevelt so that sales could me more during the Great Depression.
Keeping up with the tradition of expressing thanks through food, family, and football, today most places celebrate this day in their own way. Chef Chef Aashish Singh, Cafe delhi Heights shares the recipe of Poached Salmon Steak for our Slurrp readers.
• 220 Gms Salmon Steak
• 80 Gms Butter
• 05 Gms Salt
• 05 GmsBlack Pepper
• 30 Ml White Wine
• 120 Gms Fresh Basil
• 20 Gms Pine Nuts
• 60 Ml Olive Oil
• 30 Gms Parmesan Cheese
• 100 Gms Potato
• 60 Gms Bacon
• 30 Gms Garlic
• 10 Gms Rosemary
• 30 Ml Rich Cream
• 05 Gms Parsley
• 20 Gms Cheddar Cheese
• 40 gms Broccoli
• 40 Gms Asparagus
• 20 Gms Cherry Tomato
• To Poach the Salmon Steak, Take a saucepan, add water, bay leaf, black pepper, salt, White wine and fresh basil leaves and simmer on medium heat. Place salmon fillet, skin-side down on the pan, and cover. Cook 7 to 8 minutes, depending on the thickness of the fillet, don’t overcook and keep aside.
• Now use the salmon Veloute, bring it to a boil and add pesto sauce and butter mix well and keep it in a dip bowl.
• To make basil pesto, place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add Parmesan and pulse several times more. while the food processor is running, slowly add the olive oil. Add salt and freshly ground black pepper to taste. Apply pesto sauce on the top of the salmon.
• Blanch broccoli, add butter into sauté pan and toss the blanched broccoli, asparagus and cherry tomato.
• To prepare the potato Duxelle, cut small cubes of potato, deep fry. Now cut small cubes of bacon lard, add butter in sauté pan, add chopped garlic, rosemary and the bacon lard, sauté well, now add the fried potato cubes, cheddar cheese, cream and seasoning into it, toss well.
• In a Plate arrange all, Serve Hot!!