Makes 4 servings
Seared Salmon
4 salmon steaks, 4 ounces each
Kosher salt (or table salt) and pepper to taste
1 tablespoon canola oil
Season salmon with salt and pepper. Sear one side of salmon in canola oil in large, heavy skillet over medium-high heat for 2 minutes. Flip salmon and sear briefly, about 1 minute, or until done as desired.
Warm Potato Salad and California Dill Butter
Dill Butter
2 tablespoons dry white wine, stock or water
8 tablespoons unsalted California butter, at room temperature
1 tablespoon fresh dill, chopped
salt and pepper to taste
Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve.
Potato Salad
1 pound new potatoes, skin-on
4 tablespoons dill butter base
1 tablespoon chopped capers
1 tablespoon chopped shallots
salt and pepper to taste
Boil potatoes in salted water until tender, about 20 or 25 minutes. Peel potatoes and mash lightly with a fork. Toss potatoes with dill butter, chopped capers and chopped shallots. Season with salt and pepper to taste.
Presentation
4 tablespoons dill butter
additional chopped dill
Spoon 1 tablespoon dill butter onto each of four plates. Mound potatoes in middle of dill butter. Arrange seared salmon on top of potatoes. Sprinkle with additional chopped dill, if desired.
Per serving: 434 calories, 25g protein, 107mg cholesterol, 21g carbohydrates, 253mg sodium, 27g total fat.
California Butter Base Variations
Following is the recipe for Thomas Keller’s signature butter base. A variety of spices and vegetables will add flair to this Keller original. Suggested variations and uses of the California butter base are also included here.
Makes a scant 2/3-cup
2 tablespoons dry white wine, stock or water
8 tablespoons (1/4 lb. or 1 stick) unsalted California butter, at room temperature
Bring liquid to a boil in a 1-1/2 to 2-quart saucepan — this does not take long, so watch constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. Do not let mixture boil. When all butter has been added, you will have a smooth, ivory-colored butter base. If desired, flavor it as suggested in the variations below.
Caper Butter Base:
After the last addition of butter, add a tablespoon or two of chopped capers along with the juice of half a lime. Season with salt and pepper. If desired, also add a couple tablespoons of chopped, cooked carrots, leeks or turnips.
Herb Butter Base:
After the last addition of butter, add 1-2 tablespoons chopped fresh tarragon, chives or parsley, and the juice of half a lime. Season with salt and pepper.
Watercress Butter Base:
Saute a chopped shallot or scallion in a tablespoon of butter. Add the leaves from a bunch of watercress (some small stems are okay) and, if desired, a few chopped chives. Cook and stir just until the greens have wilted. Chop the watercress mixture very finely, or puree it, then stir into the finished butter base. Season with salt and pepper.
Suggested Uses
Sauteed Cabbage:
Heat 2 or 3 tablespoons of any butter base in a large, heavy skillet or Dutch oven. Add 4-6 cups of shredded cabbage and stir to coat. Moisten with about 1/2 cup of stock or water and season with salt and pepper. Cook uncovered over low heat for about 30 minutes, stirring occasionally and adding a little more liquid if the cabbage seems dry.
Roasted Cabbage:
Drop 4-6 cups of shredded cabbage into a large pot of boiling salted water. Cook for 2-3 minutes, then drain. In a baking pan, combine the drained cabbage with 2-3 tablespoons of any butter base. If desired, add a handful of finely chopped leeks, carrots or turnips (or a mixture of these vegetables), then season with salt and pepper. Roast in a preheated 350 degrees F. oven for 30-40 minutes, stirring once or twice.
Roasted Poultry, Fish or Meat:
Brown a piece of fish or meat, or a medium-sized chicken (2-3 lbs., more or less, meat, fish or chicken) in vegetable oil in a large, heavy oven-going skillet over moderate heat. Remove the browning oil and discard it. Add 2-3 tablespoons of any butter base to the skillet, along with a handful of garlic cloves, cut in half, a few sliced mushrooms and a couple sprigs of fresh thyme. Season with salt, pepper, and roast in a 400°F oven until done, beating occasionally with the butter base in the pan. Serve the chicken, fish or meat with additional butter base as a sauce.
Per tablespoon of butter base:
93.11 calories, .11g protein, 27.44mg cholesterol, .12g carbohydrate, 103.86mg sodium, 0g fiber, 10.22g total fat.
Recipe property of Thomas Keller, The French Laundry, Yountville, California