DelmarvaLife Live Cooking: Beet Cured Salmon Crostini, Ricotta Gnudi, and Hard Cider Mussels – April 25, 2018
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We enjoy showing off our local, talented Delmarva chefs on our live cooking show.
We also love when they tell us that their first year in business was a successful one! Executive Chef with The Blue Hen in Rehoboth Beach, Del. joins us in the Kirby and Holloway Kitchen to make beet cured salmon crostini, ricotta gnudi, and hard cider mussels.
The Blue Hen opened in March 2017 and is located at 33 Wilmington Ave., Rehoboth Beach, Del. Check out their Facebook page here.
Beet Cured Salmon:
- 1 C red beets, diced
- 1/8 C coriander seed
- 1/8 C fennel seed
- 1/8 C mustard seed
- 1 C salt
- 16oz center cut salmon filet, skin off/pin bone out
Method:
Use a spice grinder or coffee grinder to grind coriander, fennel, and mustard seeds. In a food processor, blend together red beets, salt, and spices until sandy texture. Using gloves, cover the salmon filet in the beet mixture and refrigerate for 24 hours. Once cured, rinse off beet mixture and pay filet dry with paper towels. Slice thinly and serve on toast with creme fraiche, capers, radishes, and dill.
Gnudi:
- 1# ricotta
- 1 egg
- 1/4 C grated Parmesan
- 2 teaspoons melted butter
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 C all purpose flour
Fontina fondue:
- 1 C heavy cream
- 6 oz fontina, diced
- 3 egg yolks
Method:
Mix all ingredients except flour in a bowl until smooth. Slowly incorporate flour. Form dough into balls and cover in semolina.
To cook, boil in salted water for 3 minutes until tender. Toss in sauté pan with butter, roasted mushrooms, a touch of lemon juice and salt. Once plated, top with fontina fondue and chives.
Mussels:
- 25 mussels, cleaned
- 2 Tablespoons diced Spanish chorizo
- 2 Tablespoons diced apple of your choice
- 1 C hard cider
- 2 Tablespoons butter
- 1 Tablespoon lemon juice
- 2 Tablespoons scallions, sliced
- Salt to taste
- Toasted baguette slices
Method:
Over medium heat, sauté Spanish chorizo and apple with a splash of olive oil. Once chorizo renders slightly, add mussels and deglaze with hard cider. Add butter, lemon juice, and salt to taste. Once mussels open and sauce reduces by half, toss with scallions. Serve with toasted slices of a baguette or similar bread.
