How to Make an Almond Garlic Picatta

    Published: 06-16-2009
    Views: 14,826
    This video will show how to make an Almond Garlic Picatta for the salmon.

    Barton Seaver: Hi, I am Barton Seaver, today we are cooking off our wild Alaskan sockeye salmon fillet. We have got our caramelized endive brazing off on the back burner here, and right now we are going to showing you how to make a almond garlic piccata. Piccata is an Italian word for just chopped or diced up. So we have got some silvered almonds here that I have toasted off in the oven 3000 ,until they are nice and golden brown, 350, or you could do it in a pan. Now what we are going to do is, just lightly chop these up to give them a nice fine texture. Now don't worry too much about this being uniform. You're never going to get it uniform. But that's the purpose of this. This is a very rustic sauce, and it's supposed to be. Now it's also a very versatile sauce. This goes great with anything from grilled steak to any kind of fish, chicken as well, even vegetables. This is great. Any steamed broccoli or something like that, with just a little of this sauce over the top, it's great, because it has a texture, it's got bites from the garlic that we are going to put in it. It's also got some lemon juice, and a little bit of lemon zest in it that's going to really pick it up and really act like a really nice highlight for all the flavors for anything you put it on. So as I am chopping this up there, we have a nice small knife. It allows me to have greater control over what I am doing, and I think small knifes, small sharp knifes are a lot safer to be using, because you got more control over it, and you can let the knife do the work, instead of a blunt knife having to put all, exerting a lot of pressure on it. So now we've got those lightly chopped up, again, you don't really need to make them uniform. Just put that back into the bowl there. Now we have got cloves of garlic. Now depending on how much you like garlic, you can put in however much you want here. I think about half of one clove would be good enough. This is a microplane, a very fine grater which gets a very nice, thin puree of the garlic. So using a small area of the microplane, just pass the garlic over and you can see it ends up with a very nice little pure. I like this because it's fresh, and it doesn't bruise the garlic so much that it dissipates the flavor of the garlic really. So we've got that in there, I am going to season this up with some kosher salt. Going to add a little bit of chopped parsley here, about a tablespoon of chopped parsley. This is just roughed chopped, again just like the almonds doesn't necessarily have to be of the size or shape, and then we are going to take about a tablespoon, two tablespoons of olive oil. Throw that in there, and then using the microplane again, we are going to do some lemon zest. I like long, clean strokes of this, and you can see what you are getting is this nice, nice pieces of lemon zest. Now that's really going to be the key to the whole dish, as the lemon is what binds this all together and sort of extra cooks the garlic a little bit as it sits there, so good stuff. Just make sure you get all in there. So now our endive here, if I may, is just finishing caramelizing and you can see that sauce is getting a little bit thick and rich. So we are just going to go ahead and turn that off here, and to finish up the piccata, we are going to mix it up gently. This is probably the biggest thing that will actually fit into this bowl, but it's what I have in front of me. Now you want to make sure that the garlic gets well mixed, so that you don't end up with one person having a bite of all the garlic that wouldn't be very tasty. Now this gets better as it sits. I think it's actually best the next day. However, it's fine to make maybe an hour ahead of time, and just let it sit and those flavors to really melt and come together. So it's a little bit dry, so I am just going to add a little touch more olive oil to it. And yes, that's a touch, about a tablespoon. So you get a nice pastel like looking sauce to it, and it's really very nice. That's going to be great with our endive and the salmon. Now the salmon has been very slowly roasting on about 2500, and that's probably about ready. So in the next segment we are going to put this salmon dish altogether on a plate for you.