Recipes From Chamberlain’s Fish Market, Breadwinner’s, and Bay Leaf: Sep/Oct 2003

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I’d love to know the secret behind Chamberlain’s Fish Market’s grilled salmon.
Karen Fry, Plano

Grilled King Salmon with Lemon-dill Butter
(serves 6)
 
 4  6-ounce King Salmon filets
     Sea salt, to taste
     White pepper, to taste
 1  ounce olive oil
 4  dill sprigs
 
Preheat grill to medium high for 5 minutes. Season salmon filets with salt and pepper and brush with olive oil. With cloth dipped in a little oil, wipe grill to lubricate. Place salmon on grill, and cook on each side for 4 minutes. Place fish on plate and drizzle with lemon-dill butter. Garnish with dill sprig and serve.


Lemon-dill Butter
 4  ounces white wine
 5  ounces lemon juice
 3  tablespoons butter
 2  shallots, chopped
 1  teaspoon fresh dill, chopped
 
Add white wine, lemon juice, and shallots to a saucepan over medium heat. Reduce by 3/4. Whisk in butter, being careful not to boil. Remove from heat, and add chopped dill. Season with salt and pepper.


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I think gazpacho-Breadwinner’s red gazpacho, especially-is the perfect no-cook entrée. Do you have their recipe?
Jeff James, McKinney


Breadwinner’s Red Gazpacho
(serves 8-10)
 
 8     stalks celery, finely diced
 1     red bell pepper, finely diced
 1     green bell pepper, finely diced
 1     yellow squash, finely diced
 1     zucchini, finely diced
 1     cucumber, finely diced
 2     cups Roma tomato, finely diced
 1     small red onion, finely diced
 69   ounces V8 Juice
 1     tablespoon Tabasco
 1/2  tablespoon fresh cracked pepper
 2     tablespoon brown sugar
 1/2  tablespoon salt
 1     tablespoon fresh garlic, chopped


Finely dice first eight ingredients. In a large bowl, mix all ingredients. Let rest in refrigerator for 6 hours before serving.


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A few weeks ago, a friend brought me a piece of Bay Leaf’s carrot cake. It was amazing. I’d love to have the recipe.
Anne Sherrell, Uptown



Flourless Carrot Cake with Vanilla-Goat Cheese Mousse and Ginger-Honey Glaze
(serves 6)
 
Carrot Cake 
 6    ounces carrots, finely grated
 6    egg yolks
 6    egg whites
 4    tablespoons honey
 5    ounces granulated sugar
 1/2  pound almond flour
 1     tablespoon cinnamon
 1/8  teaspoon allspice
 1     tablespoon butter, softened
 1     9-inch-by-2-inch round cake pan


Vanilla-Goat Cheese Mousse 
 5 1/2  ounces goat cheese (room temperature)
 2        egg yolks
 1/4     cup water
 1/4     cup granulated sugar
 1 1/2  vanilla beans
 1        cup whipping cream
 1 1/2  gelatin sheets


Ginger-Honey Glaze 
 1 1/2  ounces peeled ginger, finely diced
 1/2     cup honey
 2        tablespoons water
 1/4     cup water
 1/4     cup granulated sugar
 1 1/2  vanilla beans
 1        cup whipping cream


CAKE
Preheat oven to 375 degrees. Butter cake pan and line bottom with parchment paper. Brush paper with butter. Set aside. Combine almond flour, cinnamon, and allspice in a small bowl and reserve. Add egg yolks and honey to mixing bowl and whip on high. Combine grated carrots and egg yolk mixture in a separate bowl. Add egg whites to another mixing bowl and whip on high until frothy. Turn the machine off and add 1/4 of the sugar, then turn machine back on for 1 minute. Repeat three more times. The whites should form stiff peaks. Fold almond flour mix into carrot-egg yolk mix. Then fold in egg white. Pour batter into cake pan and place in middle of preheated oven. Bake for 10 minutes. Turn heat down to 325 degrees and bake for 30 minutes. Cool on a rack at room temperature. Once cool, place in refrigerator. Cut into two layers.


MOUSSE
Whip 3/4 cup whipping cream in a bowl until small peaks form. Reserve in the refrigerator. Split vanilla beans and scrape seeds into a small saucepan with sugar and water; slowly bring to boil. Remove from heat and strain through a fine strainer into small bowl. Slowly whip egg yolks while adding hot vanilla mix. Then whip on high until mixture cools. Add room-temperature goat cheese to a bowl. Soften gelatin sheets in cold water. Squeeze out excess water and add sheets and remaining cream to small sauté pan and slowly heat. Once hot, pour into goat cheese and quickly whisk together. Whisk in egg mix. Fold in reserved whipped cream. Refrigerate mousse on baking sheet lined with plastic wrap for 1 hour.


GLAZE
Add honey, water, and diced ginger to small saucepan and slowly bring to boil. Simmer for 15 minutes. Remove from heat and cool at room temperature. Strain through a fine strainer and discard ginger. Place in the refrigerator.


ASSEMBLY
Spread mousse between two layers of cake and drizzle with glaze. Optional garnish: top with toasted, slivered almonds.

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