Isis versus PhysioProf ...Recipe War Entry #3

This week may have been one of Dr. Isis's favorites. As a life-long Mackerel Snapper, Dr. Isis grew up eating fish every Friday. When she was a child, it was largely fish sticks, macaroni and cheese, and stewed tomatoes. As she grew older, and her tastes grew more refined than the Gorton's fishermen could satisfy, Dr. Isis began to experiment with fish recipes that don't involve breading and frying and has since garnered quite the treasure trove. Still, sometimes when Dr. Isis feels lonesome for Mama Isis, she heads to the frozen food isle and procures some frozen, breaded cod parts.


Figure 1: Friday night fare in not-yet Dr. Isis's house

This week's recipe involves neither breading nor frying. It does, however, involve speed. You see, this week some very good things happened to Dr. Isis in the research department and, since recovering from the day care super bug, she has been buzzing around in her 4" pumps like a crazed woman. So, this recipe is not only amazingly delicious, but you're going to be able to knock it out in 30 minutes, use fresh ingredients from the local farmer's market that will only be around for another few weeks before closing for the winter, and freeze parts of it for later use.


Figure 2: PhysioProf tries to eat his tentacle salad after freezing

With that, my fairest readers, allow me to present:

Vermouth Poached Salmon Provençal

First thing's first. Vermouth? Provençal? Provençal refers to a dialect spoken by the people of Provence in Southern France. This recipe was inspired by one of Dr. Isis's mentors who hails from said fair country. Provençal cooking typically is light in the dairy department and relies heavily on olive oil, olives, and garlic. The cornerstone of Provençal cooking is the abundant use of herbs (hence the term "herbs de Provence").

Now, why the vermouth? Because vermouth is an herbed wine and the aromatic qualities of the vermouth highlight the fresh herbs in the dish. That, and Dr. Isis is kind of a lush. So, here's everything you need:


Figure 3: The stuff you'll need.

Shown in the above picture are:

1 pound salmon fillet
1 cup vodka Dr. Isis has been drinking Three Olives lately
5 pieces of ice
2 cups extra dry vermouth, reserving 4 tablespoons. In this case, cheaper vermouth tends to work better
1 jar Santa Barbara Olive Company anchovy-stuffed olives
2 pounds Roma tomatoes
1 very large shallot (or a couple of small ones)
1 bunch curly leaf parsley
1 bulb fennel
2 pounds fork-poked red potatoes
2 cubes chicken stock (you may remember from last week that Dr. Isis freezes stock)
6 ounces sliced baby portabella mushrooms
5 ounces pitted Kalamata olives and juice
1 bunch asparagus
A total of 1 cup of the following chopped herbs: thyme, chives, dill, and some of the curly parsley. Any other time you can cheat and use dried herbs, but do not do it here. I'll know.
Olive oil and balsamic vinegar
Kosher salt and pepper
A little grated Romano left from last week's recipe

As I mentioned, most of the above ingredients were procured from my friendly local farmer, with the exception of the salmon and the fennel. The salmon came from Trader Joe's. The fennel came from the corner grocery and I highly recommend that if you ever need fennel, you come here to buy it. If you do, you'll have the following conversation with the gal at the checkout counter when she attempts to ring up your fennel:

Girl: Um, what is this?
Isis: That's fennel.
Girl: (Looking through her alphabetical list of produce) Is it spelled with an "f" or a "ph?"
Isis: An "f."
Girl (Minutes later, still looking puzzled and calling the manager for assistance) Hey, [manager]. Where in here is fennel?
Manager: Look under "a."
Girl: (To Dr. Isis) Is that "anus fennel?"
Isis: Yes, dear. That is "anus fennel."

Now, I could have corrected her and told her it was actually pronounced "anise," but then it wouldn't be funny when the next person goes to buy it.

In a round casserole, combine the potatoes and chicken stock, liberally salt and pepper, and drizzle with olive oil. You're going to be tempted to do something fancier to these potatoes, but resist the urge. The chicken stock will keep them moist (in essence, steaming them) and their simple flavor will compliment the rich flavors of the fish nicely. Place in an oven at 375 Fahrenheit for as long as it takes you to complete the next steps.

In a cocktail shaker, add the ice cubes and 2 tablespoons of the vermouth. Shake vigorously and then dump the liquid into the sink. Add half the vodka and shake it like a Polaroid picture. Dump the contents into a martini glass and garnish with the anchovy stuffed olives (it is fish week, right?)


Figure 4: The proper way to make a martini. Dr. Isis adores this glass because, like Dr. Isis, it is curved in all the right places. The curved stem keeps your hand away from the bowl of the glass where it can warm your drink.

In a stock pot, combine approximately 2 tablespoons olive oil, the shallots, and the fennel. Cook over medium high heat until the shallots and fennel are soft.


Figure 5: Shallots and fennel, sizzling hot.

Add the mushrooms and reduce the heat to medium. While the mushrooms cook, dice the tomatoes. Dr. Isis prefers Roma tomatoes not only for their flavor, but for the ease with which they are deseeded. You see, like the heart, Roma tomatoes tend to have a single continuous central septum. Hearts are awesome and so are Roma tomatoes.


Figure 6: Left panel - cross section through the right and left ventricles of a porcine heart. Right panel - cross section through the right and left ventricles of Dr. Isis's tomato.

Add the tomatoes and olives and juice to the pot and cook 20 minutes. In the mean time, repeat the part that starts with filling the cocktail shaker.

With about 5 minutes left, heat the vermouth in a skillet over high heat. Trim the ends off of the asparagus. I hope that what I am about to teach you convinces you to never, ever, ever again boil or steam your asparagus. In a second skillet, heat 2-3 tablespoons olive oil and toss in the asparagus. While you shake the skillet to keep the asparagus dancing, drizzle about 2 tablespoons of the balsamic over the spears. Cook about 3 minutes until the asparagus brightens and then remove it from the heat.

Finally, drop the salmon fillet into the hot vermouth. It will only take about 5 minutes to cook through, so don't leave it. Add the fresh herbs to the tomato mixture. In preparation for your meal, repeat the part that starts with filling the cocktail shaker.


Figure, who the heck cares? By this point, Mama's had a few cocktails.

On the plate, arrange the salmon and spoon a generous amount of the tomato mixture over top. Add the asparagus. Place a few of the potatoes in the remaining space and split. Drizzle with olive oil and top with chopped curly parsley. Finally, add a little grated Romano to the salmon.

Voila! In about half an hour you have a delicious meal and a healthy buzz.


Figure 8: Vermouth Poached Salmon Provençal. Dr. Isis ate this and then promptly "fell asleep." Dr. Isis can't figure out of her table was leaning when she took this picture or if she was actually leaning.

The best part about this recipe is that the tomato mixture can be frozen and it thaws deliciously. I keep some around in case I am invited to a party and someone asks me to make "some kind of pasta salad" (which actually happens frequently). I thaw my tomato mixture, add it to a box-worth of cooked whole wheat rotini, drizzle in some olive oil, and have a fabulous pasta salad.

Next week I am told is another fish week. I love fish, but I am also going to have a little something for my vegetarian readers. Because, even though you don't eat animals, I love you too!


Don't forget to vote for Dr. Isis here and check out PhysioProf's recipe here.