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THE Dish: Ed Brown's Wild Salmon with Roasted Vegetable Relish

(CBS News) NEW YORK - Chef Ed Brown is known for bringing out the best flavors in seafood with his innovative approaches.

The award-winning culinary master has opened several restaurants, including one of New York's top spots for seafood, Ed's Chowder House, in the Empire Hotel in Manhattan.

His culinary talent has garnered international acclaim and star ratings from The New York Times - 14 in all - and a coveted Michelin star.

Ed also wrote "The Modern Seafood Cook," a critically-acclaimed cookbook.

On "CBS This Morning: Saturday," he served up the recipe for his ultimate dish: Wild Salmon with Roasted Vegetable Relish.

He also gave viewers a sneak peek into his kitchen at home.

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Wild Salmon with Roasted Vegetable Relish Red Wine Sauce and Herb Salad

Serves 4

For the relish:

  • 2 tbsp. Olive oil
  • 4 oz. Fresh slab bacon, skin off (slices OK)
  • 1 ea. Small white onion, peeled, halved
  • 1 ea. Large carrots, peeled
  • 1 ea. Medium parsnips, peeled
  • 1 ea. Small celery root, peeled, halved
  • 1/2 head fennel, trimmed
  • 1/2 head fresh garlic
  • 1/2 turnip
  • 1 tbsp. Roughly chopped flat parsley
  • 1/2 tsp. Roughly chopped fresh thyme

Pre-heat oven to 300 degrees F. In a heavy, medium non-reactive pan with sides, heat oil to medium high. Add bacon in 2 pieces. Saute lightly. Add all vegetables and color lightly, turning occasionally (approx. 5 min.) Place pan into oven, cook until vegetables are tender -- approx. 35 minutes. Remove and cool until workable temp. Squeeze garlic out of its skin, dice the bacon approx. 1/4 inch. Meanwhile, dice all vegetables approx. 1/4 inch, mix all vegetables and bacon together with garlic and remaining oil in the pan. Mix in the herbs; season with salt and freshly ground black pepper, reserve warm.

For the sauce:

  • 2 cups red wine (Merlot is excellent)
  • 1 ea. Fresh shallot, peeled, sliced thin
  • 3 sprig fresh thyme
  • 2 tbsp. Butter
  • Salt & freshly ground black pepper

In a small non-reactive sauce pot on high heat, reduce wine with shallots and thyme until almost dry take pot off direct heat and whisk in the butter season, strain and reserve. Serve warm.

For the salmon:

  • 1 tsp. Olive oil
  • 1 tsp. Butter
  • 1-3/4 lbs. Fresh wild salmon fillet, skinned, cut into 4 equal pieces, season salt & pepper

In a large saute pan on high heat, melt butter with the oil. When heated through and sizzling, add the fish, skin-side up. Cook until golden on 1 side, approx. 2-1/2 minutes. Turn to other side to finish, 2 min.

For the herb salad:

  • 12 sprigs - chervil sprigs
  • 16 each - tarragon leaves
  • 12 each - italian parsley leaves
  • 6 each - chive sticks cut in 1/2-inch pieces
  • 1/2 teaspoon preserved lemon, minced (optional) to taste
  • Lemon and extra virgin olive oil to taste
  • Sea salt, fresh ground pepper

In a non-reactive bowl mix the chervil, tarragon , parsley, chives and preserved lemon. Toss with the lemon oil. Season with the sea salt and pepper.

Assembly for the final dish:

Make a small pile of relish in the center of the plate. Set salmon atop drizzle sauce around with a spoon. Place small fluff of herb salad on top of salmon. Serve warm.

For more of Ed's recipes, go to Page 2.

Spaghetti

Serves 4

  • 1/2 lb. Thin whole wheat spaghetti, cooked al dente
  • 1 ea. Small zucchini, washed
  • 1 bu. Medium asparagus, washed, peeled
  • 1 ea. Small yellow squash, washed
  • 1 ea. Small carrot, washed and peeled
  • 2 ea. Plum tomatoes, cut off flesh, julienne into strips
  • 1-1/2 tbls. olive oil
  • 2 ea. Clove fresh garlic, peeled thinly sliced
  • 1/4 tsp. red chili flakes
  • 6 ea. Basil leaves, washed, dried, torn small pieces
  • 1/4 cup flat parsley leaves, picked, washed, dried, rough chopped
  • 1/2 lb. chef's garden wintered-over sweet spinach (or regular)
  • Salt and pepper to taste

To prepare the zucchini and yellow squash:

Using a sharp thin knife, remove ends, cut thin strips from the outsides of the squash stopping when you get to the seeds.

Then cut those flat strips into julienne strips (same size as spaghetti)

To prepare the carrots and asparagus:

Cut into thin strips, then cut those flat strips into julienne strips (same size as spaghetti)

To prepare the spinach:

Thoroughly wash twice to remove any sand

Chiffonade (shred) approx. 1/2-inch strips; the spinach will wilt gently with the warm ingredients and remain sweet

Cooking the dish:

In a large saute pan heat half the oil on medium fire, add garlic and chili flakes, do not color.

Add carrots and gently cook until starting to limp, approx. 3 minutes

Add squash, asparagus and zucchini, cook 3 more minutes

Remove from fire, add tomatoes, herbs, cooked spaghetti, spinach and remaining oil, season salt and pepper and serve either hot or room temperature.

Cheddar baked potato with tasso

Serves 6

  • 4 ea. Large baking potatoes, washed, poked with several holes
  • 1 tbls. Butter
  • 3 tbls. Sour cream
  • 1 cup aged cheddar cheese, grated coarsely
  • 1/3 lb. Tasso ham, finely diced
  • 2 tbls. Flat parsley, roughly chopped
  • 1 tbls. Finely chopped chives
  • Sea salt & generous amounts of fresh ground pepper

Pre-heat oven to 375 degrees F. Cook until tender, approx 1 hour

Remove from the oven, let cool, when you can handle the potato trim of ends of each of 3 potatoes, then split in half cross-wise to create 2 cups that will stand on-end (the 4th potato is to add extra filling for next step)

Gently scoop out each cup using a spoon while still warm and put into a bowl

Crush the potato lightly with a fork, add remaining ingredients (reserve half the cheese) and mix gently without making a smooth puree

Season the inside of cups with salt & pepper

Refill the potato cups with the potato mixture

Sprinkle the remaining cheese equally over the tops of the filled cups

20 minutes before serving, place in 350 degree F oven until hot and cheese on top is browned (if the cheese colors too fast, cover with foil until last 10 minutes)

Brioche French toast with wild strawberries and vanilla cream

4 portions

French toast:

  • 4 slices of firm bread (challah or Brioche) each 3 inches thick
  • 5 whole eggs
  • 1 cup cream
  • 1 vanilla bean, split and scraped
  • 1/4 cup dark spiced rum
  • 1 pinch ground allspice
  • 1 pinch ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 tablespoons light brown sugar
  • 1/4 cup vegetable oil
  • 1/2 cup butter

For the strawberries:

  • 1 quart of wild strawberries
  • 1 tablespoon confectioners sugar
  • Juice of 1/2 fresh lemon
  • Cream
  • 1/2 vanilla bean, split and scraped
  • 2 cups whipping cream
  • 1/4 cup confectioners sugar
  • Zest of one lemon

Pre-heat oven to 350 F.

In a large no-reactive bowl, combine all dry ingredients with rum and vanilla. Add whole eggs, cream and mix with a whisk thoroughly.

Dip slices of bread in egg mixture on both sides.

Let soak for 15 minutes

Whip the cream with the sugar, vanilla bean and lemon zest to soft peak, reserve.

Heat vegetable oil and a tablespoon of butter in a large oven proof saute pan over medium-high until rapidly sizzling.

Remove slices of bread from the egg mixture and place in the hot pan. Allow the bread to cook in the pan over moderate heat until golden brown.

Flip bread over and place pan in a 350 F degree oven for about 5 minutes. The bread will souffle and increase in size.

Remove from oven and add remaining butter, baste until butter stops foaming and remove toast from pan. Pat dry on an absorbent towel and place the toast on a plate.

Gently mix the strawberries with the sugar and lemon juice.

Generously garnish the french toast with the strawberries and whipped cream.

Ed's Manhattan

  • 2-1/2 oz. Woodford reserve bourbon
  • 3/4 oz, sweet vermouth
  • 3/4 oz. dry vermouth

In a shaker glass filled with ice, bourbon, vermouths, stir vigorously -- do not shake.

Strain in martini glass. Dash of bitters. One brandied cherry.

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