French twist: Pecan-crusted salmon, mint mousse, more

Celebrity chef Alex Hitz grew up in Atlanta with his mother's Southern comfort food, and he's now putting a French twist on those classic dishes in his new cookbook, "My Beverly Hills Kitchen." Here, he makes pecan-crusted salmon, heirloom tomato pie and white chocolate mint mousse.

Pecan-crusted salmon with sauce gribiche
Servings:

Serves 8 to 10 people

Ingredients

  • For the topping:

    • 3/4 cup whole pecans
    • 1 teaspoon minced garlic
    • 3/4 teaspoon salt
    • 3/4 teaspoon dried dill
    • 3 tablespoons salted butter, melted
  • For the salmon:

    • 1 (2-pound) boneless skinless salmon fillet
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 recipe Sauce Gribiche
  • For the sauce:

    • 2 tablespoons minced shallots
    • 1 1/2 teaspoons mined garlic
    • 2 tablespoons capers
    • 1 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons lemon juice
    • 2 tablespoons red wine vinegar
    • 2 hard-boiled eggs
    • 1/4 teaspoon dried tarragon
    • 2 teaspoons chopped parsley
    • 1 teaspoon chopped chives
    • 3/4 teaspoon salt
    • 1/2 teaspoon cracked black pepper
    • 1/8 teaspoon ground black pepper
    • 1/4 cup olive oil
    • 1/4 cup vegetable oil

Preparation

Baking Directions:

Heirloom tomato pie
Servings:

Makes 8 to 10 servings

Ingredients

    • 2 pounds mixed heirloom tomatoes
    • 1 1/2 teaspoon salt, divided
    • 2 tablespoons salted butter
    • 1 onion, halved, then sliced thin
    • 2 teaspoons minced garlic
    • 1 cup mayonnaise
    • 1 cup fresh basil leaves, firmly packed
    • 3 sprigs fresh parsley
    • 1 medium shallot, peeled
    • 1 green onion, whole
    • 1 cup grated Gruyere cheese, firmly packed
    • 1 cup grated sharp Cheddar cheese, firmly packed
    • 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided
    • Basic "pate brisee" pie crust
    • 1 to 1 1/2 tablespoons coarsely ground black pepper

Preparation

Baking Directions:

White chocolate mint mousse
Servings:

Makes 6 to 8 servings

Ingredients

    • 8 egg yolks
    • 1 1/2 cups plus 4 tablespoons sugar, divided
    • 3/4 cup crème de menthe, divided
    • 1/4 teaspoon salt, divided
    • 12 ounces white chocolate
    • 2 tablespoons vanilla extract
    • 2 1/2 cups heavy cream, divided
    • 2 sticks (16 tablespoons) salted butter, cold, cut into quarters
    • 2 tablespoons unflavored gelatin
    • 2 tablespoons water

Preparation

Baking Directions:

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