CITY Issue 55 - (Page 40) CITY LIFE / FAST FOOD PLAY IT AGAIN, SALMON Everyone’s favorite pink fish has become as ubiquitous on menus as the burger and chicken club, but complement it with fresh flavors like beet chips and jalapeño apple juice, and you’ll be swimming upriver. Recipe by Jean-Georges Vongerichten S ince salmon jumped out of the ocean and onto menus ac oss the count y in the s, top chefs and food snobs have just as swi ly dismissed the tasty fish as eithe a passé t end o a less posh pal of the b anzino o dau ade. What a shame. Packed with flavo , salmon plays nice with othe ing edients, is simple to cook, and b ightens up any plate — it may just be one of the f iendliest fish in the sea. This dish is light and ideal fo sp ing, the potato-miso pu ée, jalapeño apple juice, and beet chips offe ing a nice, c isp balance to the pink meat, which is cooked slowly ove low heat. nd fo those still hanke ing fo an alte native to salmon, t y a nice piece of a ctic cha instead — if you must. S L ON, ISO POT TO PURÉE, GR NNY S ITH J LEPEÑO JUICE, ND BEET CHIPS For the salmon: oz. salmon po tions, skinned Salt G ound white peppe Olive oil Season fish ith salt and hite peppe . B ush libe all ith olive oil and coo in a º oven about to minutes, until medium a e. For the potato-miso purée: lb. ukon Gold potatoes, peeled and cut into qua te s Wate Put potatoes in a pot and cove libe all ith cold ate . B in to a simme and coo until potatoes a e totall tende . D ain. Pass th ou h a food mill ith a fine mesh into a bo l and immediatel o ith a ubbe spatula to obtain a smooth pu ée. ields about cups of passed potatoes. To finish potatoes: oz. wa m heavy c eam oz. butte , oom tempe atu e oz. white miso Combine c eam and butte and b in to a boil. Immediatel put in blende ith the miso and pu ée until smooth. Whis c eam and butte into potatoes until totall smooth. Reheat as needed, o in ith a ubbe spatula until hot. For the beet chips: G ape seed oil Peeled beets, sliced ve y thin Salt Fill a saucepot a qua te full ith ape seed oil and heat to º. Put beet slices in oil and f until the completel stop p oducin bubbles. D ain ell on pape to els, ma in su e to blot off all oil, then season entl ith salt. For the jalapeño apple juice: oz. plus tbs. f esh lime juice ½ inch slice jalepeño lb. g anny smith apples, washed, d ied, and cut off co e Vitamin C tablets, g ound fi ne Combine all and pu ée in blende until completel smooth. Pass th ou h a chinois t ice, pushin entl to e t act ma imum juice ithout pulp. ields about oz. of juice; se ve ½ oz. pe se vin . To serve: ta agon leaves pe po tion an e a neat mound of potato pu ée in the cente of a dinne bo l and a an e fish on top. Top fish ith ta a on leaves, then shin le to beet slices on top. Pou a m apple juice into the bo l just befo e eatin . CITY 40: Number of years since the all-new 1 Series’ inspiration — the BMW 2002 — was introduced PHOTOGRAPHY BY BETH GALTON
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