RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER!
Let me first start by saying this picture is not truly representative of this recipe, it just so happened to be the only still shot I had when I first started making the recipe 5 years ago. I am happy to say my flambe techniques have greatly improved!
This recipe has been adapted from the Bluefish Flambe recipe in New England Open House Cookbook by Sarah Leah Chase.
This original recipe calls for bluefish, but I have found that most people “think” they don’t like bluefish without giving it a proper try – believe me, I was once of those people! The trick with bluefish is letting it “marinate” in milk for at least an hour or up to a day in advance – trust me! If you decide to try this with bluefish just rinse off the milk before cooking. If you aren’t quite ready to go all in with the bluefish don’t worry the recipe is just as tasty with salmon or even striped bass. I hope you’ll give this a try as it really is easy, uniquely tasty, and not to mention a bit of a showstopper if you are serving to guests!
Gin & Tonic Salmon Flambe
Recipe has been adapted from the Bluefish Flambe recipe in New England Open House Cookbook by Sarah Leah Chase.
- 1.5-2lb salmon fillet – season with salt and pepper (or bluefish!)
- 1 shallot finely diced
- Juice from two limes
- Zest from two limes
- ½ cup chopped cilantro or parsley
- 3T Butter (divided)
- 3T Olive Oil (divided)
- 1/2 cup gin
- Butter and olive oil for cooking
- In an heavy oven-proof skillet melt 2T of butter and 1T of olive oil over medium high heat (I use a cast iron skillet). When butter has melted place the fillet skin side down into skillet.
- Pour the minced shallots, lime juice, and lime zest over the fillet. Cook until the edges of the skin start to curl up and you can see the fish begin to turn slightly opaque.
- While the fish is cooking melt the remaining 1T butter in the 1/2 cup of gin – either on the stovetop or in microwave safe dish. Place aside.
- Remove skillet from stove-top and drizzle remaining 2T of olive oil over fillet, place under the broiler. Broil until the fish is just cooked through – this will vary depending upon thickness.
- Once the fish is cooked remove from the oven and pour the melted butter and gin mixture over the fish then VERY CAREFULLY light with a long match or long lighter – don’t be afraid you can do it…although I will admit sometimes my husband makes me take the skillet out to the patio for this step but so far no catastrophes have happened!
- After a minute the alcohol will burn off and you can sprinkle the fish with cilantro or parsley…or both!
I like to serve with crusty bread to soak up the sauce but basmati rice is good too.
Cooks notes: Before you flambe the fish, check the skillet, if there is a lot of melted butter and oil in the skillet you may want to drain some so the flame doesn’t get out of control.