Thursday, February 7, 2013
Last week I started my swimming circuits, which consist of 1000-2000 meters per day. I've reignited my passion for the pool and I'm feeling spectacularly hungry after each session. My favorite post-swim lunch is a simple, savory sammich that replenishes my energy and tastes amazing. I found this recipe months ago and have been enjoying since. It's an interesting version of a well-known Croque-Monsieur...
*Smoked Salmon Croque-Monsieur* (serves 6)
6 oz Gruyere cheese
Twelve 1/2 inch thick slices pullman bread (or good quality white bread)
3/4 pound sliced smoked salmon
1 tbsp lemon confit, cut into tiny dice
1 tbsp thinly sliced chives
8 tbsp organic, unsalted butter
Using a mandolin or a vegetable peeler, slice the Gruyere very thin.
Lay the bread slices out on a work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut the crusts off using a serrated knife.
Spread the softened butter on both side of the sandwiches. Heat two large nonstick saute pans over medium-high heat. Add three sandwiches to each pan, Gruyere side down, and cook for two minutes. Turn them over and cook for 1 minute longer.
To serve, slice the sandwiches in half on the diagonal, the half on the diagonal again (to make 4 triangles), and arrange the triangles on a plate.
This delicious, delicate bite of a sandwich was created by Eric Ripert, as a hommage to his grandmother, and is served at Le Bernardin restaurant in New York City. You can find this and many other brilliant recipes in the cookbook "A Return to Cooking" by Eric Ripert and Michael Ruhlman.
*Curious as to where you can find lemon confit? Make your own, like I did!