Lemon-Dill Cream
1 shallot, chopped
Zest of 2 lemons, plus 1/4 cup juice
1 tablespoon bruised black pepper (wrap peppercorns in cloth; hammer briefly)
1 1/2 cups dry white vermouth
1 pint heavy cream
Salt, white pepper, and cayenne pepper, to taste
2 tablespoons coarsely chopped fresh dill
Combine shallot, zest, black pepper, and vermouth in saucepan, and reduce by half. In separate saucepan, reduce cream by half. Strain vermouth mixture, pressing to get all of it, and drizzle into cream, whipping constantly. Slowly add lemon juice. Add seasonings and dill.
Note: May be prepared ahead and kept warm in double boiler.
Braised Endive
4 endives (snip core end, and remove discolored or partly detached leaves)
1/2 cup chicken broth1 teaspoon unsalted butter
Salt, white pepper, and freshly ground nutmeg, to taste
Preheat oven to 375 degrees. Parboil endive for 3 to 4 minutes; remove with tongs, leaves down, so that water drains out. Position snugly in small baking dish, and cover with broth. Dot each endive with butter, and season. Cover, and bake at 375 degrees for 15 minutes. Uncover, and cook at 400 degrees for 10 minutes.
Filets
2 seven-ounce Norwegian salmon filets
Olive oil
2 tablespoons caviar (lumpfish roe is good)
Fresh dill sprigs
About half an hour before cooking filets, rub both sides with oil. Place fish in hot sautè pan over high heat. Sear for 1 minute, then turn and cook for 2 minutes. Brush first side with oil, turn, and cook for 30 seconds. When done, fish should be resilient to the touch, not tough.
Remove to warm plate dressed with several tablespoons of lemon-dill cream. Top with more sauce and 1 tablespoon caviar. Place 1 braised endive on each side of filet. Garnish with dill.
From Set to Fete Domain, November/December 1989
