MYFOXNY.COM -
Christophe Bonnegrace from La Villette restaurant is in Monday's Good Day Cafe.
The owners starting giving away soup and croissants to police, neighbors and first responders in the wake of Sandy.
Bonnegrace shares his recipe for roasted wild king salmon and tabouleh.
La Villette
10 Downing Street
New York NY 10014
http://www.lavillettenyc.com/
ROASTED WILD KING SALMON AND TABOULEH
By Executive Chef Christophe Bonnegrace
Salmon:
-4 pieces of King Salmon skin on
-2 TBSP Olive oil
-Salt to taste
Tabouleh:
-8 oz Bulgur Wheat
-2 bunches Chopped Curly Parsley
-Half a bunch of Chopped Mint
-3 Lemons, juiced
-½ Small Diced White Onion
-2 oz. Small Diced Tomatoes, No seeds
-¼ cup Olive Oil
-8 Romaine Heart Leaves
Garnish:
-12 Picked Flat Leaves Parsley
-Drizzle of Extra Virgin Olive Oil
-Prepare the Tabouleh at least 2 hours before serving.
-In a large bowl wash the Bulgur thoroughly under cold running water. Discard the water leaving a little on the bottom of the bowl. Press the lemon over the Bulgur, remove the seeds if any falls into the mixture.
-Add all the other ingredients except the Romaine Heart Leaves. Mix well and add salt and pepper to taste. Cover and let marinate in the fridge for at least 2 hours.
-When ready for dinner, in a large frying pan, heat the olive oil.
-Salt the Salmon meat side. Carefully sear the salmon skin side down for about 2 minutes.
-Remove the fish from the pan and place in a preheated oven at 375 degree for 10 to 12 minutes or until your desired temperature. Temperature recommended is medium rare.
-Meanwhile in a stainless steal ring mold, form your Tabouleh pavé. Place the ring in the center of the plate. Fill with the tabouleh and slightly press down to remove the excess juice. Slowly remove the ring.
-With a squeeze bottle drizzle the Extra Virgin Olive Oil around the pavé.
-When the salmon is ready remove from the oven and let it rest for about a minute, then place gently on the top of the tabouleh. Lay the Romaine leaves on the side against the salmon.
Finish the plate by placing the flat leaves parsley around the plate and serve.
