RAIDED SASHIMI OF RED SNAPPER AND YELLOWFIN TUNA with Tart Herbal Dressing and Mixed Lettuces
The sushi craze has had a far-reaching impact on the way we think about fish: We no longer treat it with the same disrespect we have shown over the last twenty years. Naturally, it is imperative that the fish you use be of the most pristine quality. I have braided, or woven, the fish for the sake of artful presentation, but if you wish, you can prepare this dish more simply by chopping the two fish in the fashion of a tartare.
Makes 4 salad-size portions
'A pound boneless, skinless red snapper, V2 to 3A cup Port Wine Vinaigrette (page 230)
trimmed and evenly cut 4 small handfuls mixed lettuces, cleaned,
'A pound boneless, skinless yellowfin spun dry, and kept cool
tuna, trimmed and evenly cut 1 cup Aigrelette Sauce (page 231)
1. Cut the fish into ribbons 3 inches long by slightly less than V2 inch wide. Keep as cold as possible.
2. Lay 3 or 4 strips of the snapper vertically on your cutting board. Now braid 3 or 4 strips of tuna through them horizontally.
3. Keep the fish covered and cold while you make the vinaigrette, prepare the lettuces, and make the sauce.
4. When ready to serve, dress the greens with just enough vinaigrette to coat them lightly and place a portion on each plate. Put a small dollop of the Aigrelette Sauce next to the lettuces. Lay the sashimi on WARM WHITE BEAN SALAD
with Cracklings, Duck Livers, and Greens, Sherry Vinaigrette
More and more people in this country have begun to share the Europeans' appreciation for salads that are served warm. Some salads should be served quite cool while others can be warm throughout-my hot fried chicken salad is an example of a dish that should be both hot and cool, and certainly needs to be served as soon as it is assembled.
When I make this white bean salad I always sneak in a little mango chutney as a mystery ingredient. Its tangy fruit works well with the sharpness of vinegar, the richness of liver, and the faint bitterness of greens. Note that the beans must be soaked overnight.
Serves 4
2 cups white beans, rinsed and soaked 1 onion, peeled and finely diced
overnight 1 carrot, peeled and finely diced
>/2 cup duck fat or olive oil 1 bay leaf
6 whole cloves garlic, peeled 1 tablespoon cumin
1 stalk celery, cleaned and finely chopped 1 quart chicken stock
VINAIGRETTE
lh cup Spanish sherry wine vinegar IV2 to 2 cups extra virgin olive oil 1 tablespoon cracked black pepper
2 tablespoons rendered duck fat or olive oil
1 pound duck livers, lobes separated
3 tablespoons Mango Chutney (page 203), optional
1 head radicchio, cleaned, patted dry, and torn up
1 head Belgian endive, cleaned, patted
dry, and torn up 'A head Napa cabbage, cleaned, patted dry, and torn up Salt and pepper 'A cup prepared cracklings (see page 10)
1. Drain the beans and prepare them: Heat a large, heavy saucepan on medium heat and add the duck fat or olive oil. Add the garlic cloves and cook about 1 minute. Now, add the celery, onion, carrot, and bay leaf. Stir and cook until vegetables are glazed.
(recipe continues)each plate and serve.
2. Add the beans and cumin to the glazed vegetables and stir. Add the stock and lower the heat. Cook gently until the beans are just soft (approximately 1 Vi hours; it may be necessary to add more stock if it evaporates during cooking). Reserve beans in their Uquid.
3. Make vinaigrette by mixing all of the ingredients together. Set aside.
4. Heat a large skillet on medium-high heat. Add 2 tablespoons of duck fat or olive oil and heat it well. Sear the duck livers well on each side and then remove them to a warm plate.
5. Add the chutney to the pan. Then add the radicchio, endive, and cabbage and season with salt and pepper.
6. Add the reserved beans and liquid, the cracklings, and the vinaigrette and gently but quickly toss them all together.
7. Arrange the warm salads on 4 plates and place the livers in and around the melange of greens, cracklings, and beans. Serve.