Need ideas for the best picnic food this summer? Try these delicious recipes from chef Jacques Haeringer, including orange and watercress salad.
Recipe: Cold salmon with black sesame crust and herb mayonnaise (on this page) Recipe: Orange and watercress salad (on this page) Recipe: Blueberry tart (on this page)To prepare the salmon, preheat oven to 425 degrees F.
Cut the salmon into 2 equal fillets. Season with salt and pepper and press the sesame seeds into 1 side of each fillet to form a crust. Place fillets in a buttered baking pan and add approximately 1 cup of the Aromatic Broth. The broth should just cover the bottom of the pan to a depth of ¼ so as not to rinse away the sesame seeds. Bring to a boil on top of the stove and place in a pre-heated 425-degree oven for approximately 7 minutes or until the fish is just cooked through. Remove from the oven and allow to cool right in the cooking pan. Cover and refrigerate.
To prepare the mayonnaise sauce: Place the mayonnaise in a small mixing bowl. Add the remaining ingredients, including the watercress and parsley. Blend thoroughly. Taste and adjust the seasonings. Chill until ready to serve.
To serve: Place the cooled salmon on two chilled plates and garnish with the mayonnaise. Serve with a mixed salad, if desired.
Finely slice ½ red onion. Place in sieve over a bowl and sprinkle with sea salt. Let stand while preparing the other ingredients, then rinse with water, drain and press between paper towel to squeeze out excess liquid. Toss wilted onions with 1 tablespoon red wine vinegar.
Cut top and bottom off 4 oranges and slice away skin and pith. Remove orange segments by running a knife between the membranes and catching the juices to reserve for the vinaigrette.
To make the orange vinaigrette, combine juice from oranges, red wine vinegar, olive oil, salt and pepper.
Wash and pat dry the watercress. Place watercress, niciose olives and orange segments in a bowl and toss lightly with orange vinaigrette. Top with wilted red onion slices.
Wash the blueberries and drain well. Place the cleaned blueberries in a small bowl and add the kirsch. Mix with a spoon and allow to marinate while preparing the rest of the ingredients. Preheat oven to 375 degrees F. Melt the butter in a small saucepan. Remove from heat and add the lemon rind.
Combine the yolks, whole eggs, and sugar in a deep bowl. Beat well with an electric mixer on high speed until the mixture whitens, approximately 5 minutes. Turn mixer down to low; pour in the heavy cream, vanilla, and lemon butter. Beat for 10 seconds.
Place the blueberries and kirsch in the baked pie shell. Pour the custard over the berries and bake in the oven for 30 to 35 minutes, until the custard sets and is lightly browned on top.
Let the pie cool before serving.
Serves 4 to 6
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