Le Bernadin-inspired Salmon and Apples

I went to the store to get the ingredients for this great salmon recipe in my On the Line, Inside the World of Le Bernardin cookbook and, oddly, my fish monger had no salmon! So this went from a Le Bernadin recipe to a Le Bernadin-inspired recipe. This was night two of my exploration of the new cookbook (this is night one).

It is alternating layers of trout, apples, and smoked salmon. It's topped with a salad of julienned apples, celery, celery leaf, parsley, and lemon zest tossed with lemon juice and olive oil. The whole thing is drizzled with a serrano pepper emulsion.

I'd like to try it again with the proper ingredients, but this was amazingly good.

Wednesday Tartare Gets a Makeover

This week's farmer's market tartare got a little help from my new purchase, On the Line, Inside the World of Le Bernardin. The recipe I went for first is Seared and Marinated Yellowfin Tuna Tartare "Sandwich" with Ginger Oil. It was good choice. It wasn't far from my usual Wednesday tartare but improved just enough to seem super fancy and special.

I'll be working my way through that cookbook and posting the results here (ingredient search willing! I've already had to make substitutions).