Just when I had come to terms with the fact that I was not getting a callback, there it came!  A call from an unknown number in LA mid-wine tasting.  On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended.  Back to the phone call.  Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly  dialed voice mail while perusing the isles of the wine shop next door with my girl friends.  Stop.  Drop.  Squeal!  They called and are wondering if I’m still interested!  Duh, of course I am.  Roll camera!

 

It all started with leftover nuts.  Hazelnuts, to be exact.  I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential.  Who am I to deny a lonely hazelnut their proper fate?  And so I thought, hazelnuts and…..orange….and….fish!  Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before.  And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon.  With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit! 

 

The filming itself was not quite as easy, but after only a couple trashed takes, illegal footage, and glass of wine I had something that is hopefully worthy of submission.  I wouldn’t know exactly as I haven’t viewed said video, but it’s currently stamped Medium Rare and in the mail en route to Redondo Beach.  I wouldn’t have the majority of fishes and meats anything but medium rare; here’s to 3 Ball feeling the same!

 

Hazelnut Encrusted Salmon

Serves 4.

• 1.25 lb salmon fillets, deboned and without skin (or halibut)
• ¼ c homemade breadcrumbs, or from store…
• ½ c hazelnuts, ground
• 1 t orange zest
• 1 c flour
• 1 egg
• Olive oil

 

Preheat oven to 400 degrees.  Combine breadcrumbs, hazelnuts, and orange zest and set aside.  Dredge salmon fillets in flour, dip in egg, and cover in hazelnut mixture.  Transfer to a baking sheet, drizzle with olive oil, and bake for 15-28 minutes until lightly brown and medium rare.

Braised Fennel

 

• 2 T butter
• 3 large fennel bulbs, sliced into sixths
• 1 shallot, chopped
• 1 c white wine
• ½ c water
• ½ orange, juice only
• 2 T orange zest
• 1 T thyme
• S&P
• parsley

 

Melt butter in a large flat skillet over medium high heat, add fennel and shallots and sear 1-2 minutes on each side until lightly browned.  Reduce heat, add wine, water, orange juice, and thyme and simmer for 20 minutes or until soft.  Top with parsley.

Potato “Risotto”

 Tastes a lot like scalloped potatoes!

• 1 T butter
• 1 onion, chopped
• 1 lb Yukon Gold potatoes, peeled, cut into 1/8 in cubes
• Salt & pepper
• 1 ½ cups chicken broth
• ½ cup whipping cream
• ¼ c grated Parmesan cheese

 

Melt butter in a saucepan over medium heat.  Add onion and cook until soft.  Add potatoes, salt, and pepper.  Stir in broth, bring to a boil, reduce to medium heat, and simmer for 8 minutes until soft.  Add cream and cook another 10 minutes.  When done, stir in cheese.

**Many thanks to my excellent film crew and peanut gallery without whom I could not have pulled this off!  You’re my hero