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13
Oven-Roasted Wild Salmon
Spring Pea-Goat Cheese Ravioli
with Baby Artichoke, Roasted Chanterelles,
and Barigoule Sauce
½ bottle good white wine
1 cup olive oil
1 cup water
PREPARING ARTICHOKES
Place wine, olive oil, water, and mirepoix in a pot along
with a bouquet garni, pinch of salt, and half a lemon.
Clean the artichokes of needles and cut off tops and
tough outer leaves. Place in pot and cook until tender
but firm.
Mirepoix (a combination of cut
onions, carrots, and celery)
1 bouquet garni (your choice
of bay leaf, parsley stems,
peppercorns, and thyme
sprigs in cheesecloth)
½ lemon
8 baby artichokes, cooked à la
Barigoule
Let artichokes cool in broth, then strain and reserve liq-
uid for Barigoule sauce. Pick out the artichokes, clean
further if needed, and discard rest of ingredients.
8 ounces goat cheese
½ cup fresh English peas,
blanched
PREPARING SPRING PEA-GOAT CHEESE RAVIOLI
Begin to bring a pot of water up to a boil. Meanwhile,
mix goat cheese, blanched peas, 1 tablespoon of tarra-
gon, and lemon zest. Season with a little salt and pepper
and set aside. Next, lay down eight wonton wrappers
on a cutting board. Divide the filling among the eight
wonton skins in a neat little mound in the center. Use a
little water or egg wash around the edge. Place another
wrapper on top and gently mold around goat-cheese
filling. They are ready to boil when fish is cooking.
2 tablespoons tarragon, chopped,
divided
1 teaspoon lemon zest
Salt and pepper
16 wonton skins/wrappers, round
Egg wash or water
Vegetable oil, scant for coating
1 pound chanterelles
2 tablespoons olive oil
Choice of chopped fresh herbs,
optional
FINAL STEPS AND PLATING
Coat chanterelles in olive oil and toss with salt and pep-
per and your choice of shallots and herbs. Place on roast-
ing sheet and roast 5-7 minutes in 350-degree oven.
Shallots, chopped, optional
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