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chevre with ham
Baked Goat Cheese with Prosciutto

salmon pie

salmon pie
Fish Pie / Salmon, Smoked Salmon and Savoy Cabbage

 

Menu Plan for the week of Feb. 22, 2013: Friday's Recipes

 Baked Chevre with Prosciutto
Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

   If it's made with beef it's Cottage Pie; with lamb it's Shepherd's Pie... Apparently the British have no cute name for Fish Pie.  This is traditionally made with odd bits of white fish, but we love salmon.  And Savoy cabbage. 

Baked Chevre with Prosciutto                           Preparation and cooking time:  10 minutes
   These goat cheese rounds are often served on big, meal-sized salads for lunch at the small Bistros that are everywhere in France.  Thinner slices, garnished with some crisp Prosciutto, make a simple starter.

3.5oz (100gr) aged goat cheese, with white rind  either a slice from a large log or a several from a small one  
2 tbs dried breadcrumbs
1/4 tsp dry mustard
2 slices Prosciutto
3 tsp olive oil

Slice cheese into 6 rounds (if small log). Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
Mix bread crumbs and dry mustard.  Put onto a plate and put 2 tsp olive oil on another plate. Dip both sides of the cheese into the oil, then the crumbs and place on a nonstick or lightly oiled baking sheet.   Bake, 400F (200C) for 2 - 4 minutes, just until you see the tops sink slightly or cheese ooze slightly.  If it hasn't happened after 4 minutes, take them out anyway - they're ready.
While cheese bakes: Roughly chop the prosciutto and sauté in 1 tsp oil over medium high heat until they start to get crisp.  Remove to 2 plates.  When cheese is ready, add to plates and serve.

Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage                    Time:  40 minutes
    Smoked Salmon adds a bit of depth to this simple Fish Pie - as does the horseradish in the mashed potato topping.

2 medium potatoes,  10oz (300gr)
1 tbs horseradish
1 tbs butter
2  - 3 tbs milk
8oz (250gr) fresh salmon
4oz (120gr) smoked salmon    either wet or dry smoked
8oz (250gr) Savoy cabbage   1/2 medium head
1 onion
1 tsp lemon juice
1 bay leaf
1/2 tsp black peppercorns
1 cup (8oz, 240ml) chicken stock
1/2 cup (4oz, 120ml) white wine
1 tsp dried tarragon
1 tsp dried chives
2 tsp maizena (cornstarch) dissolved in 1 tbs water
1/2 cup (4oz, 120gr) Greek or plain yogurt
1 tbs olive oil

The potatoes:  Peel the potatoes and cut into chunks.  Cook in boiling, salted water until tender.  Drain well.  Add butter, horseradish and 2 tbs milk.  Mash well.  They should not be stiff but should hold their shape.  Add a bit more milk if needed. 
The salmon:  Put fresh salmon in a medium skillet.  Add water to almost cover, lemon juice, bay leaf and peppercorns.  Cover and poach until done, 12 - 15 minutes.  It should turn opaque and flake easily with a fork.  Remove and cut into large chunks. Roughly chop the smoked salmon. 
The vegetables:  Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges. Roughly chop the onion.  Heat oil in a large skillet.  Add onion and sauté 5 minutes, until it turns translucent.  Add cabbage and sauté, stirring 2 - 3 minutes.  Add white wine, chicken stock, herbs, cover and simmer 10 minutes.  Dissolve cornstarch in water. Uncover cabbage, increase heat and add cornstarch, stirring until thickened.  Remove from heat.  Add yogurt and stir well to combine. 
To finish: Add both salmons to cabbage and stir gently.  Spoon into a baking dish large enough to hold everything. Top with potatoes, covering as well as you can.  Bake, 400F (200C) for 15 minutes or until the top starts to brown.  Remove and serve.

Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, lid, large skillet, lid, small saucepan,
lid, small skillet, baking dish, baking sheet, 2 plates
Turn oven on 400F (200C), arrange 2 shelves
Peel potatoes, bring to a boil
Partially uncover potatoes, cook
Put salmon in medium skillet, add water, etc. poach
Chop onion, sauté
Trim, slice cabbage, add to onion, sauté
Add stock, wine, herbs to cabbage, cover, simmer
Roughly chop smoked salmon
Roughly chop Prosciutto
Slice cheese
Mix crumbs, mustard, put on plate

Put oil on plate
Coat cheese, oil, crumbs, arrange on baking sheet
Drain potatoes, mash
Remove salmon, cut
Dissolve cornstarch in water
Thicken cabbage
Add yogurt to cabbage
Add both salmons to cabbage
Assemble pie
Bake pie
Bake cheese
Sauté Prosciutto
Remove cheese
Arrange cheese, Prosciutto on plates, serve
Done? Pie done?
Remove Salmon Pie and serve