Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.
Grilled Salmon
4 teaspoons coarse sea salt
2 tablespoons sugar
2 tablespoons black pepper
1 cup fresh mint, chopped
4 six-ounce salmon filets
Mix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3 to 4 minutes per side, or until done.
Aïoli
2 whole eggs
2 tablespoons lemon juice
2 cloves garlic
1/4 cup fresh parsley leaves
1/2 teaspoon salt
4 drops Tabasco
1/6 cup fresh spinach leaves
1 teaspoon almond paste (restaurant uses 1/2 tablespoon pistachio compound, available from Gourmet Foods, $40 for a 2.2-pound jar, 800-200-4442)
3/4 cup olive oil
Combine eggs and lemon juice in blender on high speed and drop in garlic cloves one at a time. Add parsley, salt, Tabasco, and spinach, then almond paste. Slowly pour in olive oil.
Saffron-and-Lobster Mashed Potatoes
1 four- to five-ounce lobster tail
3 pounds Idaho potatoes, peeled and roughly cut
1/2 cup half-and-half
1/4 teaspoon high-quality saffron threads
1 clove garlic, peeled and mashed with 1 teaspoon salt
1/4 teaspoon black pepper
11/2 teaspoons lobster base powder or concentrate (may substitute chicken or vegetable bouillon)
2 tablespoons butter
2 green onions, finely diced
Place lobster tail in boiling water seasoned with 1/2 teaspoon salt, 1 teaspoon paprika, juice of 1 lemon, and 1/4 teaspoon cayenne pepper. Reduce heat and poach 4 to 5 minutes. Let cool in liquid, remove meat from shell, and mince.
Boil potatoes, drain, then set aside. Heat half-and-half to a simmer. Add saffron, mashed garlic, black pepper, and lobster base powder to warmed cream. Place potatoes in bowl of a mixer on medium speed and drizzle in cream, then add butter a tablespoon at a time. Fold in lobster and green onions. To serve, pipe potatoes around salmon filets and drizzle with aïoli. Serves 4.
