Aug 11, 2005

Provençal-Style Salmon with Shaved Fennel

SERVES 4

This is a specialty of Le Train Bleu in Paris.

1/2 small bulb fennal, trimmed
2 egg yolks
1 tbsp. dijon mustard
9 tbsp. olive oil
1/4 basil leaves, minced
1/2 bunch chives, minced
Salt and freshly ground black pepper
1 tsp. fresh lemon juice
1/2 tsp. butter, softened
8 oz. salmon, sliced on an angle into 4 wide,
thin pieces about 1/4" thick

1. Using a mandoline or sharp knife, slice fennel very thin, put into medium bowl, cover with ice water, and set aside for two hours.

2. Whisk together egg yolks and mustard in a small bowl until thick. Gradually add 8 tbsp. of the oil in a slow, steady stream, whisking constantly, until oil has been incorporated and mixture is emulsified. Add basil and chives; season to taste with salt and pepper . Cover and set aside.

3. Drain fennel well and return to clean , dry bowl. Add lemon juice and the remaining 1 tbsp. oil, season to taste with salt and pepper, and set aside.

4. Preheat broiler. Grease center of 4 overnproof plates with the butter and sprinkle with salt and pepper to taste. Lay one peice of slamon on each plate and cover each with 2 tbsp. of mayonnaise. Broil until mayonnaise just begins to brown , 2-3 minutes. Garnish each with some of the fennel.