Salade Grecque in Court-Bouillon Gelée

Preparation info

  • Difficulty

    Easy

  • Yield:

    8

    Servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

Because court-bouillon contains no gelatin of its own, it must be combined with commercial gelatin or gelée stock made with veal feet. A delicate court-bouillon gelée, lightly acidulated with lime juice or verjuice, not only makes an excellent accompaniment to cold raw or poached fish (it can even be served atop raw oysters), but it can be a semiliquid medium for a salade grecque. A traditional salade grecque is prepared by braising vegetables with herbs, white wine, olive oil, and coriander. In this version, a court-bouillon gelée stock is used to moisten the vegetables and the salad is served in its own glistening gelée.

Ingredients

fennel bulb 1 1
juice of 1 lemon
artichokes 2 large 2 large
pearl onions 24 24
zucchini 2 medium 2 medium
carrots 2 medium 2 medium
coriander seeds 1 tbsp 15 ml
court-bouillon gelée 3 cups 750 ml
cayenne pepper to taste to taste
flat parsley leaves 2 tbsp 30 ml
chervil leaves 2 tbsp 30 ml

Method

  1. Preheat the oven to 300°F (150°C). Cut the fennel bulb into 8 wedges. Make sure to leave some of the central core attached to each wedge to hold it together. Put the wedges in a 4-quart (4 liter) bowl; sprinkle and toss them with a few drops of lemon juice.
  2. Turn the artichokes and rub them with lemon juice. Add them to the bowl with the fennel.
  3. Peel the pearl onions.
  4. Cut each zucchini lengthwise into 4 sections. Bevel the edges for a decorative effect.
  5. Peel and slice the carrots.
  6. Spread the vegetables in a single layer over the bottom of a 6-quart (6 liter) rondeau or straight-sided sauté pan. Add the coriander seeds, court-bouillon gelée, and cayenne. Cover with a sheet of parchment paper cut into a round, and put the lid on the pan.
  7. Bring the vegetables to a slow simmer. As soon as they simmer, place them in the oven. Braise in the oven for about 20 minutes. Check the vegetables after 20 minutes; be careful not to cook out all of their texture.
  8. When the vegetables are still slightly crunchy, take the pot out of the oven and remove the artichokes with a slotted spoon; reserve them.
  9. While the mixture is cooling at room temperature, add the parsley and chervil.
  10. Remove the choke from each artichoke bottom with a spoon. Cut each bottom into 4 or 8 wedges and return them to the other vegetables.
  11. When the vegetables have cooled, transfer them with the braising liquid to a mixing bowl or a decorative terrine, and let set in a cool place or in the refrigerator.