3096. ROAST SALMON with RED WINE, BACON and VEGETABLE MIREPOIX

serves four

4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter

Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.

While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.

bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997

2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE

serves 6-8?

Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water

Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives

Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar

Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.

Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.

Place on plate, nestling a portion of dressed salad in the “curled arm” of the octopus. Drizzle some extra sauce on the plate.

To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.

Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.

Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.

bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011